Red Velvet Pancakes with Sweet Mascarpone Cheese Glaze

As a Guest Bitch, I’ve been absolutely spoiled trying the best brunch dishes all over D.C. and NYC. I’ve probably tasted every type of omelet, quiche, eggs benedict, waffles, French toast, pancakes, parfaits … Well, you get the idea.

When looking back on all these meals I realized I still hadn’t found the perfect, unique pancake. So, in honor of National Pancake Week (did you see the Bitches’ Guide on pancakes yesterday?), I decided to make my own.

But what would be truly unique? Well, there is simply nothing better than red velvet, of course. So I created a recipe for red velvet pancakes with a sweet mascarpone cheese glaze and fresh raspberries.

I know what you’re thinking. This is an adult breakfast version of everyone’s favorite cupcake. And what could be better than that? These decadent pancakes are simply the best brunch dish you can make, especially with Valentine’s Day right around the corner.

Warning: Once you start eating these you cannot stop. The recipe below is for two people but you might end up eating all of it yourself like I did!

PancakesIngredients

1 cups all-purpose flour

1.5 Tbsp cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup milk

1 Tbsp white vinegar

1/4 cup granulated sugar

1 large egg

1/2 Tbsp red food coloring

1 tsp vanilla extract

1/4 cup salted butter, melted

Fresh raspberries and mint leaves, for garnish (optional)

Cream Cheese Glaze

5 oz mascarpone cheese, softened

1 cup powdered sugar

1/4 cup milk, plus more if desired

1/2 tsp vanilla extract

Directions

Preheat an electric non-stick griddle to 350 degrees.

In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt, set aside.

In another  mixing bowl, add milk and whisk in vinegar, allow mixture to rest for 3 minutes. Add in sugar, eggs, red food coloring, vanilla and melted butter. Whisk mixture until well combine.  Slowly add in dry ingredients while whisking and mix just until combined.

Preheat an electric non-stick griddle to 350 degrees (you can also use a nonstick sauté pan on medium low heat).  Butter griddle/pan and pour 1/3 cup batter at a time onto hot griddle. Cook until bubbles begin to appear on the top surface of the pancakes then flip and cook opposite side until pancake is cooked through.  Serve warm with Mascarpone Glaze and garnish with fresh raspberries and mint leaves.

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