Green Velvet Pancakes
A St. Patrick's Day twist on a Southern classic, these hotcakes are extra-festive thanks to their shocking green color and creamy mascarpone topping.
1 1/2 cups all-purpose flour
1/2 cup granulated (white) sugar
1/4 unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1/3 cup sour cream
3 tablespoons unsalted butter, melted
2 tablespoons vegetable oil
1 tablespoon green food color
2 large eggs
Mascarpone Cream Ingredients
1/2 cup mascarpone cheese (4 ounces)
1/4 cup sour cream
2 tablespoons granulated (white) sugar, or more to taste
1/2 teaspoon vanilla extract
maple syrup, if desired
In medium bowl, stir flour, sugar, cocoa, baking powder, baking soda and salt until well mixed.
In large bowl, combine remaining pancake ingredients. Slowly add flour mixture to buttermilk mixture, beating with whisk until smooth; set aside.
In small bowl, mix cheese, sour cream, sugar and vanilla.
Heat nonstick griddle or skillet over medium heat or to 375°F (191°C). Grease griddle with vegetable oil if necessary or spray with cooking spray. Spoon batter onto pan to form medium-sized pancakes. Cook pancakes until bubbly on top, puffed and dry around edges. Turn and cook other sides until golden brown.
Serve with mascarpone cream and maple syrup.
Preparation Time: 15 minutes
Cook Time: 15 minutes
For a healthy update, substitute half of the flour with whole wheat flour, and skip the butter altogether.
Not St. Patty's Day? No problem. Simply swap the green food coloring for 3 to 4 teaspoons red food color.