These red velvet pancakes have cocoa powder, buttermilk, vanilla and cream fraiche. They are cooked to perfection then topped with a mascarpone cheese glaze.
I think these came out super. The only difference is that I make my own "creme fraiche." - 04 Dec 2011 (Review from Allrecipes USA and Canada)
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 - 04 Dec 2011 (Review from Allrecipes USA and Canada)
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. - 05 Nov 2011 (Review from Allrecipes USA and Canada)