RED VELVET PANCAKES
Red Velvet isn't just for dessert anymore. These decadent pancakes are delicious with mascarpone spread and some maple syrup.
Provided by dkitsuen
Categories Breakfast and Brunch Pancake Recipes
Time 35m
Yield 4
Number Of Ingredients 17
Steps:
- Prepare the mascarpone glaze by whisking together the mascarpone cheese, 1/4 cup creme fraiche, 2 tablespoons white sugar, 1/2 teaspoon vanilla extract, and lemon zest in a bowl until smooth. Set aside.
- Prepare the pancake batter by whisking the flour, baking powder, baking soda, salt, 3 tablespoon sugar, and cocoa powder together in a bowl; set aside. Beat the egg in a separate bowl with the buttermilk, 1/4 cup creme fraiche, red food coloring, and 1 teaspoon vanilla extract until smooth. Stir in the flour mixture until moistened, then add the melted butter, and continue stirring until only small lumps of flour remain. If batter appears a little thick, add more buttermilk.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle pancakes with the mascarpone glaze to serve.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 44.8 g, Cholesterol 146.9 mg, Fat 35.2 g, Fiber 1.8 g, Protein 10 g, SaturatedFat 20.5 g, Sodium 439.4 mg, Sugar 19.3 g
RED VELVET PANCAKES
Make and share this Red Velvet Pancakes recipe from Food.com.
Provided by GingerlyJ
Categories Breakfast
Time 30m
Yield 2 pounds, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 1.Whisk flour, baking powder, baking soda, salt, sugar, and cocoa powder in a large bowl.
- 2.In another large bowl, beat egg with buttermilk, sour cream, food coloring, and vanilla extract until smooth.
- 3.Slowly whisk in the flour mixture, adding melted butter in gradually as well, until all lumps are out.
- 4.Heat a large nonstick pan over medium heat, then drop in batter 1/4 cup at a time to form pancakes.
- 5.Flip when bottoms are set and bubbles are forming on top and cook until firm and fluffy all the way through.
- 6.Serve warm with cream cheese or syrup.
Nutrition Facts : Calories 288.2, Fat 13.7, SaturatedFat 8, Cholesterol 78.7, Sodium 469.6, Carbohydrate 34.8, Fiber 1.7, Sugar 9.3, Protein 7.2
RED VELVET PANCAKES
New York diner-style chocolate pancakes meet red velvet cake in this ingenious brunch dish, stacked up with a sweet maple cream cheese frosting, chocolate chips and fresh blueberries.
Provided by Miriam Nice
Categories Breakfast, Brunch
Time 30m
Number Of Ingredients 14
Steps:
- Mix all of the pancake ingredients (except the food colouring) together in a large bowl, whisk thoroughly until smooth. Now add a small amount of red food colouring and mix again. Add more colouring until the batter is a rich reddish brown.
- Put a small knob of butter in a large non-stick frying pan over a medium-low heat and cook until melted and foaming. Pour 2 tbsp of the mixture into the pan and use the back of the spoon to shape it into a 8-9cm round disc. Depending on the size of your pan you may be able to get 2 or 3 pancakes to cook at the same time. Cook for 2-3 mins on the first side, then flip over and cook for another 1 min on the other.
- Heat oven to its lowest setting and stack up the cooked pancakes on a baking tray to keep warm in the oven while you cook the rest. In a small bowl mix together the cream cheese and maple syrup then set aside until needed. To serve, stack the pancakes with the cream cheese mixture and chocolate chips in between them then finish with a final dollop of the cream cheese, a dusting of icing sugar and a few fresh blueberries if you like.
Nutrition Facts : Calories 585 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 29 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium
RED VELVET PANCAKES AND CREAM CHEESE GLAZE
Make and share this Red Velvet Pancakes and Cream Cheese Glaze recipe from Food.com.
Provided by AshleyP
Categories Breakfast
Time 50m
Yield 16 pancakes, 4 serving(s)
Number Of Ingredients 19
Steps:
- 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. Measure out milk into a liquid measuring cup and whisk in vinegar, allow mixture to rest for 2 minutes. Pour milk mixture into a separate large mixing bowl and add in sugar, eggs, red food coloring, vanilla and melted butter. Whisk mixture until well combine. While whisking, slowly add in dry ingredients and mix just until combine. Butter griddle if necessary and pour about a 1/4 - 1/3 cup batter (depending on how large you want your pancakes) at a time onto hot griddle (you can also use the back of measuring cup or spoon to lightly spread batter from center out to the edge a bit so they aren't thicker in the center then they are on the edges). Cook until bubbles begin to appear on the top surface of the pancakes then flip and cook opposite side until pancake is cooked through (I didn't want the tops of the pancakes to be brownish red so I flipped them a little earlier than I normally do with pancakes, I didn't wait for many bubbles). Serve warm with Cream Cheese Glaze and garnish with fresh raspberries and mint leaves if desired.
- Cream Cheese Glaze
- In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and fluffy, about 2 minutes. Add in remaining ingredients and mix about 1 minute until well combine, adding additional milk to thin if desired. Store in an airtight container in refrigerator.
Nutrition Facts : Calories 1144.4, Fat 56.3, SaturatedFat 33.5, Cholesterol 247.6, Sodium 1167.7, Carbohydrate 144.9, Fiber 3, Sugar 85.7, Protein 18.3
RED VELVET PANCAKES
These fluffy red pancakes are great on their own and even better decked out with sweetened cream cheese, a drizzle of maple syrup and toasted pecans.
Provided by Food Network Kitchen
Time 55m
Yield about 20 pancakes
Number Of Ingredients 19
Steps:
- Whisk the cream cheese, sour cream, milk and confectioners' sugar until smooth in a medium bowl; set aside.
- Sift the flour, cocoa powder, baking soda, baking powder and 1/2 teaspoon salt into a large bowl. Beat the eggs and granulated sugar in a medium bowl until pale yellow; beat in the buttermilk, melted butter, food coloring, vanilla and vinegar. Add the egg mixture to the flour mixture and fold just until incorporated.
- Heat a griddle or large nonstick skillet over medium-low heat. Lightly coat the hot skillet with melted butter. Pour 1/4-cupfuls of batter on the hot skillet, spaced evenly apart; use a spatula to spread out slightly if needed. Cook until bubbles begin to pop on the surface, about 3 minutes. Carefully flip and cook until the bottoms are set and the pancakes are cooked through, 1 to 2 minutes longer. Repeat with the remaining batter.
- To serve, drizzle the cream cheese and syrup on top of the pancakes and sprinkle with pecans.
More about "red velvet pancakes food"
RED VELVET PANCAKES - JENNIFER MEYERING
From jennifermeyering.com
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
RED VELVET PANCAKES WITH CREAM CHEESE GLAZE - COOKING CLASSY
From cookingclassy.com
- 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. Measure out milk into a liquid measuring cup and whisk in vinegar, allow mixture to rest for 2 minutes.
- Pour milk mixture into a separate large mixing bowl and add in sugar, eggs, red food coloring, vanilla and melted butter. Whisk mixture until well combine. While whisking, slowly add in dry ingredients and mix just until combine.
- Butter griddle if necessary and pour about a 1/4 - 1/3 cup batter (depending on how large you want your pancakes) at a time onto hot griddle (you can also use the back of measuring cup or spoon to lightly spread batter from center out to the edge a bit so they aren't thicker in the center then they are on the edges).
RED VELVET PANCAKES - JULIE'S EATS & TREATS
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- In a small bowl, whisk together the sorghum flour, cocoa powder, baking powder, xanthan gum, sweetener, and salt.
- In a medium-sized bowl, whisk together the beet puree and egg whites. Whisk vigorously, until the egg whites are completely incorporated. Whisk in the almond milk, vanilla extract, and butter flavor.
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- Preheat the oven to 400°F. Wrap the beets in foil and bake in the oven for at least 30 minutes, or until the beets are cooked through and can be easily pierced with a fork. (If you have precooked beet, skip this step.
- Prepare the flax egg by mixing the ground flaxseed with water. Stir the mixture and set it aside to thicken.
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- In a large bowl, measure out the flour, cocoa powder, sugar, baking powder, baking soda and salt. Whisk together until incorporated.
- In the base of your food processor or a blender, combine the softened cream cheese, powdered sugar, milk and vanilla extract.
THE BEST RED VELVET PANCAKES WITH CREAM CHEESE GLAZE | FOODAL
From foodal.com
- In a stand mixer fitted with a paddle attachment, beat the softened cream cheese, confectioners’ sugar, vanilla, and salt until smooth.
- Whisk the flour, granulated sugar, baking powder, cocoa powder, and salt together in a large bowl until evenly blended.
RED VELVET PANCAKES FOR TWO - KEVIN IS COOKING
From keviniscooking.com
- Whip the cream cheese and butter together in a large bowl with a hand mixer until smooth. Carefully beat in the confectioners' sugar, then add the vanilla and milk. Beat until the glaze is smooth. Set aside.
- Whisk the flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl. Beat the buttermilk, melted butter, eggs, vanilla and vinegar together in separate bowl until smooth, then stir in the red food coloring (See Note 2). Add the buttermilk mixture to the dry ingredients and whisk until smooth.
- Heat a cast iron pan, griddle, or non-stick skillet over medium heat. Coat pan with cooking spray or a dab of butter. (See Note 3). Use paper towel to wipe the butter and coat bottom of skillet.
RED VELVET PANCAKES RECIPE WITH SOUR CREAM - DAISY BRAND
From daisybrand.com
- Whisk 1/2 cup sour cream and eggs in a medium bowl until blended. Whisk in the milk and butter.
- Stir the sour cream mixture into the flour mixture. Add the vanilla and food coloring to reach desired color.
RED VELVET PANCAKES - MRFOOD.COM
From mrfood.com
- In a medium bowl, whisk cream cheese, confectioners' sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla until smooth; set aside.
- In a large bowl, combine pancake mix, cocoa powder, and granulated sugar; mix well. Add remaining milk, the eggs, the remaining vanilla, and the food color; stir until thoroughly combined.
- Coat a griddle or skillet with cooking spray, then heat over medium-low heat. When griddle is hot, pour 1/4 cup batter per pancake. Cook 2 to 3 minutes, or until bubbles form, then turn over and cook 1 to 2 additional minutes, or until golden brown. Repeat until all batter is used. Serve pancakes with cream cheese topping.
HEALTHY RED VELVET PANCAKES | VALENTINE'S BREAKFAST- FOOD ...
From foodmeanderings.com
- Preheat griddle/frying pan (preferrably non-stick teflon) to medium and spray with non- stick cooking spray. * Do not cook these too high heat or they will burn. You have to watch them closely.
- With an electric mixer, whip butter and cream cheese together for 3-5 minutes until smooth, scraping sides to ensure proper blending.
- Stack one pancake on a plate and spread on a layer of Chocolate Cream Cheese Butter spread. Repeat with remaining pancakes, dividing cream cheese butter evenly between pancakes.
RED VELVET PANCAKES - PANCAKE RECIPES
From pancakerecipes.com
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda, food dye (see note) and salt. Make a well in the center and add milk, vanilla and egg.
- Mix all well together until combined. You can use a wooden spoon or a whisk. It’s okay if there are lumps.
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