So my first attempt at red velvet pancakes (technically my first attempt at pancakes, ever) and they were actually quite successful. I started with two different recipes, but thought they had too much cocoa and not enough buttermilk, so I ended up just scrapping both and winging it. I was pleasantly surprised that they turned out and were actually really good. Fluffy with a nice velvety texture and not too sweet. Next time I'll probably add some cream cheese to the topping (in lieu of the creme fraiche), but was a little too impatient to wait for it to soften. Try them out and let me know what you think.
Teen's Red Velvet Pancakes
Yields about 16 pancakes
For the Red Velvet Pancakes:
1 cup all-purpose flour, sifted twice after measuring
1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons white sugar
1 tablespoon unsweetened cocoa powder
2 large eggs, lightly beaten
1 cup buttermilk
1/4 cup creme fraiche
4 tablespoons unsalted butter, melted
1 tablespoon red food coloring
1 teaspoon vanilla extract
1/2 cup walnuts (or pecans), toasted
For the Mascarpone Topping:
1/3 cup softened mascarpone
1/4 cup creme fraiche
1 cup confectioners sugar
1/4 teaspoon vanilla extract
Cook walnuts in a skillet at medium-high heat for 3 to 5 minutes, stirring frequently. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the eggs, buttermilk, creme fraiche, melted butter, red food coloring and vanilla extract. Add in the dry ingredients and walnuts (reserve some for garnish) and whisk until combined. The batter will have a thick consistency.
Heat a frying pan or griddle over medium heat. Add butter to grease, followed by a small scoop of the batter. Wait for the pancakes to bubble, flip and cook for another minute or two. Meanwhile, mix all of the ingredients for the mascarpone topping together and garnish along with maple syrup and remaining walnuts.
Teen's Red Velvet Pancakes
Yields about 16 pancakes
For the Red Velvet Pancakes:
1 cup all-purpose flour, sifted twice after measuring
1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons white sugar
1 tablespoon unsweetened cocoa powder
2 large eggs, lightly beaten
1 cup buttermilk
1/4 cup creme fraiche
4 tablespoons unsalted butter, melted
1 tablespoon red food coloring
1 teaspoon vanilla extract
1/2 cup walnuts (or pecans), toasted
For the Mascarpone Topping:
1/3 cup softened mascarpone
1/4 cup creme fraiche
1 cup confectioners sugar
1/4 teaspoon vanilla extract
Cook walnuts in a skillet at medium-high heat for 3 to 5 minutes, stirring frequently. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the eggs, buttermilk, creme fraiche, melted butter, red food coloring and vanilla extract. Add in the dry ingredients and walnuts (reserve some for garnish) and whisk until combined. The batter will have a thick consistency.
Heat a frying pan or griddle over medium heat. Add butter to grease, followed by a small scoop of the batter. Wait for the pancakes to bubble, flip and cook for another minute or two. Meanwhile, mix all of the ingredients for the mascarpone topping together and garnish along with maple syrup and remaining walnuts.
