Recipe by dkitsuen
"Red Velvet isn't just for dessert anymore. These decadent pancakes are delicious with mascarpone spread and some maple syrup."
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unsweetened cocoa powder
red food coloring
unsalted butter, melted
Why do people change the receipe, substitute ingredients and then give the receipe a poor or downgraded rating. I am tired of, I changed this for that, could not find this so I substituted that. If you cannot or do not prepare according to receipe do not review on the mess you prepared with your changes.
Very mediocre for all the work involved & dirty dishes to clean up. None of the grocery stores around here carry creme fraiche so I sub'd sour cream for it. Used whole wheat flour instead of white (I never cook with white flour). A few comments, mascarpone cheese is very thick like the consistency of cream cheese, you want to let it soften so it is easier to work with. A hand mixer would probably be best for the topping, I didn't use one & mine came out sort of grainy. My husband commented the topping wasn't sweet enough. Be careful with the food coloring if you have light countertops. As I squeezed it out, as it got to the end, it splattered a bit getting all over the counter. Luckily I had a Mr. Clean Magic Eraser, a regular sponge did not get it off. Lastly, Written as is this recipe is too much work for amount yielded, I recommend doubling it if you're making it. We got 9 medium size pancakes out of the batter, the griddle was very full.
I think these came out super. The only difference is that I make my own "creme fraiche."
make your own creme fraiche easily...add 2 tbsp plain full fat yogurt to 1 C whipping cream (35%) in a mason jar. Cover loosly with a kitchen towel and let sit in a warm place (oven with pilot light is perfect or on top of the frige) for 24-48 hours or until nice and thick. Keeps in the frige for 2 weeks or so
The topping is delicious and a great idea. With regard to anything red velvet...you DO NOT need to add any red food coloring!! The combination of buttermilk with baking soda or baking powder WILL produce a red-ish tint naturally. Just mix them together and wait a few minutes. It will be a little lighter than food color (for goodness sake!) but it will be as the cake was intended. If you really 'need' a blood red color, try beet juice. It just takes a few drops.
Served this as a breakfast special at our restaurant with rave reviews! I did add more cocoa powder for deeper chocolate flavor. The "cream" topping was a huge hit too, will make this for other pancakes in the future!
I'm sorry, I don't get the whole "red velvet" thing. Red food colouring adds no flavour - in fact it tastes absolutely disgusting. It does nothing but add unnecessary chemicals and a bitter taste to anything you make. I'd rather leave it out and just make chocolate pancakes.
I've made these twice now and they've been great. I followed the recipe to the last detail, except I subbed the creme fraiche for heavy cream, whipping it before adding it to either of the mixtures. I also added white chocolate chips to the pancake mix and that added a nice kick.
* Percent Daily Values are based on a 2,000 calorie diet.
Red Velvet Pancakes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 316
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