GREEN VELVET ST. PADDY'S PANCAKES
Kick off St. Patty's day with these easy-to-make luck-of-the-Irish-colored pancakes. Serve with mascarpone cream and maple syrup for an extra hit of decadence!
Categories Breakfast
Time 30m
Yield 10
Number Of Ingredients 17
Steps:
- 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. 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.
Nutrition Facts : ServingSize 1 Serving
ST. PATRICK'S DAY GREEN VELVET LAYER CAKE
This old-fashioned boiled frosting is creamy and fluffy and reminded us of childhood.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 10 servings
Number Of Ingredients 19
Steps:
- For the cake: Preheat the oven to 375 degrees F. Butter three 8-inch round cake pans, line with parchment and butter the parchment; set aside. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk, food coloring and vanilla in a spouted measuring cup; set aside.
- Beat the granulated sugar and butter in a stand mixer (or a large bowl if using a hand mixer) on medium speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. With the mixer still running, slowly add the eggs and beat until fully incorporated. Reduce the mixer speed to the lowest speed; with it running, add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, then 1/2 of the remaining flour mixture, then the remaining buttermilk mixture, then the remaining flour mixture. Scrape down the sides and beat until well mixed. Divide the batter evenly among the three prepared pans. Bake until slightly puffed and a toothpick comes out clean when inserted in the center, 20 to 25 minutes. Let cool 15 minutes in the pan, then turn out to cool completely.
- For the frosting: Put the flour in a small saucepan. Vigorously whisk in about 1/2 cup of the milk, making sure to get the whisk into the edges of the pan, until you have a smooth, thick paste. (This step keeps the flour from clumping.) Slowly whisk in the remaining milk until fully incorporated and the mixture is smooth. Cook over medium heat, whisking continuously, until the mixture is very thick, about 5 minutes. (Toward the end of the process, the mixture will become a thick paste; it may seem to be forming lumps, but whisk vigorously and the lumps will disappear.) Scrape the frosting into a bowl, press plastic wrap onto the surface and refrigerate until cool, about 45 minutes.
- Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the butter and granulated sugar on medium speed until very light and fluffy, about 5 minutes. Add the cooled flour mixture a tablespoon at a time and beat until smooth. Switch to the whisk attachment (or continue with the hand mixer), add the vanilla, salt and 3 to 5 drops food coloring if using and whip until very light and fluffy, like thick whipped cream, up to 10 minutes with a stand mixer or 12 minutes with a hand mixer.
- To assemble: Place one layer on a cake plate, spread frosting on top and repeat with the 2 remaining layers. Frost the sides and decorate with candies and sanding sugar if using.
GREEN OAT PANCAKES FOR ST. PATRICK'S DAY
Here is a wholesome breakfast alternative for your St. Patrick's Day celebration. They are a little less fluffy pancake and a little more hearty goodness. These are based on Taste of Home's Brown Sugar Oatmeal Pancakes. I made them a little healthier. And green. We served with applesauce, strawberry simple syrup, powdered sugar, or maple syrup. You could also try molasses. Originally posted on my blog.
Provided by morewithlessmom
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 45m
Yield 40
Number Of Ingredients 12
Steps:
- Combine buttermilk and oats in a large bowl; let soak for 5 minutes.
- Combine flours, brown sugar, wheat germ, baking soda, cinnamon, and salt in a large bowl.
- Whisk eggs, applesauce, and green food coloring into the oats mixture. Add more green food coloring if desired. Stir in flour mixture until batter is just moistened.
- Preheat the oven to 200 degrees F (95 degrees C).
- Heat a lightly oiled griddle to 350 degrees F (175 degrees C). Pour batter onto the griddle using a 1/3 cup measure. 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.
- Place pancakes on a baking sheet and keep warm in the oven. Repeat with remaining batter.
Nutrition Facts : Calories 99.7 calories, Carbohydrate 19 g, Cholesterol 19.6 mg, Fat 1.2 g, Fiber 1.5 g, Protein 3.6 g, SaturatedFat 0.4 g, Sodium 214.1 mg, Sugar 6.3 g
ST. PATRICK'S GREEN VELVET CAKE
Not too dissimilar from Red Velvet Cake, this beauty would be a wonderful dessert for St. Patrick's Day or Christmas Day! It is a beautiful green treat set off by your favorite cream cheese frosting. It would do either of the saints, Patrick or Nicholas, proud! Note that the food coloring can be adjusted, lighter or darker, to suit your eye by using more or less food coloring.
Provided by Lorraine of AZ
Categories Dessert
Time 45m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Grease two 8-inch or 9-inch layer cake pans or 1 Bundt pan.
- Mix all dry ingredients together by sifting. Combine all liquids. Combine both dry and liquid ingredients and beat approximately 2 minutes.
- Pour into prepared layer cake pans dividing evenly or into the prepared Bundt pan.
- Bake in preheated oven for 30 to 35 minutes for layers or 1 hour for Bundt or until cake tests done with a toothpick.
- Cool on rack 10 minutes, then turn out and cool completely. Frost with your favorite cream cheese frosting.
Nutrition Facts : Calories 534.9, Fat 37.6, SaturatedFat 5.1, Cholesterol 36.1, Sodium 332.4, Carbohydrate 46.1, Fiber 0.8, Sugar 26.1, Protein 4.5
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ST. PATRICK'S DAY PANCAKES - THE COUNTRY COOK
From thecountrycook.net
Servings 4Total Time 30 minsCategory BreakfastCalories 417 per serving
- Combine dry ingredients (flour, sugar, baking powder, baking soda, and salt) in a large bowl. Make a deep dip in the middle of the dry ingredients. (This is where we will add the wet ingredients later.) Set this bowl aside.
- Beat the egg in a medium bowl. Add in the oil and buttermilk and stir well. Stir in green food coloring (use gradually to create your desired saturation of green color). Pour this wet mixture into the well of dry ingredients inside the large bowl and combine thoroughly.
- Mix it in, but only until just mixed. The batter will be lumpy. This is good for pancakes. You want it a little lumpy.
- Heat your frying pan or griddle to about 250 degrees. Lightly grease with additional vegetable oil, then use a ¼ cup measuting cup to drop batter onto the pan.
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