Red Velvet Pancakes with Mascapone
These red velvet pancakes have cocoa powder, buttermilk, vanilla and cream fraiche. They are cooked to perfection then topped with a mascarpone cheese glaze.
Ingredients
Serves: 4
- Mascarpone Glaze
- 1/2 cup (110g) mascarpone cheese
- 1/4 cup (60g) creme fraiche
- 2 tablespoons white sugar
- 1/2 teaspoon vanilla essence
- 1/2 teaspoon lemon zest
- Pancakes
- 1 cup (125g) plain flour
- 1 teaspoon baking powder
- 1/4 teaspoon bicarb soda
- 1/4 teaspoon salt
- 1/4 cup (40g) white sugar
- 2 tablespoons cocoa powder
- 1 large egg
- 3/4 cup (180ml) buttermilk
- 1/4 cup (60g) creme fraiche
- 1 tablespoon red food colouring
- 1 teaspoon vanilla essence
- 60g unsalted butter, melted
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- Prepare the mascarpone glaze by whisking together the mascarpone cheese, 1/4 cup creme fraiche, 2 tablespoons white sugar, 1/2 teaspoon vanilla essence 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 colouring and 1 teaspoon vanilla essence 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 frying pan over medium-high heat. Drop batter by large spoonfuls into the frying pan then cook until bubbles form and the edges are dry. Flip then cook until browned on the other side. Repeat with remaining batter. Drizzle pancakes with the mascarpone glaze to serve.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(48)
Reviews in English (38)
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)