Purple Velvet Pancakes All Natural Recipes

DESSERT FOR BREAKFAST - RED VELVET PANCAKES

Dessert for Breakfast - Red Velvet Pancakes image

I made these delicious pancakes for our first Valentine's Day. They are a great special-occasion treat.

Provided by ver0nika20

Categories Breakfast and Brunch Pancake Recipes

Time 35m

Yield 4

Number Of Ingredients 19

Ingredients

2 cups milk
2 tablespoons white vinegar
2 cups all-purpose flour
½ cup white sugar
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup unsalted butter, melted
2 large eggs
2 ¼ teaspoons red food coloring
2 teaspoons vanilla extract
cooking spray
6 ounces cream cheese, softened
3 tablespoons butter, softened
1 cup confectioners' sugar
¼ cup milk, plus more if needed
½ teaspoon vanilla extract
2 tablespoons confectioners' sugar for dusting

Steps:

Preheat oven to 200 degrees F (95 degrees C).
Whisk 2 cups milk and vinegar together in a bowl; let rest until milk sours, about 2 minutes.
Sift flour, white sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl; whisk to combine.
Whisk milk mixture, melted unsalted butter, eggs, red food coloring, and 2 teaspoons vanilla extract together in a bowl.
Pour milk mixture into flour mixture and stir until just combined; the batter should be lumpy.
Heat a cast-iron skillet over medium-low heat and spray with cooking spray. Drop batter by 1/4-cup onto the skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Transfer cooked pancakes to a baking sheet and keep warm in the preheated oven.
Beat cream cheese and softened butter together in a bowl until light and fluffy, about 2 minutes. Add 1 cup confectioners' sugar, 1/4 milk, and 1/2 teaspoon vanilla extract; beat until smooth, adding more milk to reach desired consistency. Pour cream cheese glaze over pancakes and dust with remaining confectioners' sugar.

Nutrition Facts : Calories 948.6 calories, Carbohydrate 119.6 g, Cholesterol 214.3 mg, Fat 45.5 g, Fiber 3.5 g, Protein 18.6 g, SaturatedFat 27.6 g, Sodium 975.4 mg, Sugar 66.9 g

RED VELVET PANCAKES

Red Velvet Pancakes image

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

Ingredients

½ cup mascarpone cheese
¼ cup creme fraiche
2 tablespoons white sugar
½ teaspoon vanilla extract
½ teaspoon lemon zest
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
3 tablespoons white sugar
2 tablespoons unsweetened cocoa powder
1 large egg
¾ cup buttermilk
¼ cup creme fraiche
1 tablespoon red food coloring
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted

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

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