Purple Velvet Pancakes All Natural Recipes

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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

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

RED VELVET PANCAKES



Red Velvet Pancakes image

These fluffy red pancakes are great on their own and even better decked out with sweetened cream cheese, a drizzle of maple syrup and toasted pecans.

Provided by Food Network Kitchen

Time 55m

Yield about 20 pancakes

Number Of Ingredients 19

4 ounces cream cheese, at room temperature
1/4 cup sour cream
3 tablespoons whole milk
2 tablespoons confectioners' sugar
2 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Fine salt
2 large eggs
3/4 cup granulated sugar
1 1/4 cups buttermilk
1/2 cup melted and cooled unsalted butter, plus more for griddle
1/2 cup melted and cooled unsalted butter, plus more for griddle
2 teaspoons red food coloring
1 teaspoon pure vanilla extract
1 teaspoon apple cider vinegar
Maple syrup, for serving
Toasted, chopped pecans, for serving

Steps:

  • Whisk the cream cheese, sour cream, milk and confectioners' sugar until smooth in a medium bowl; set aside.
  • Sift the flour, cocoa powder, baking soda, baking powder and 1/2 teaspoon salt into a large bowl. Beat the eggs and granulated sugar in a medium bowl until pale yellow; beat in the buttermilk, melted butter, food coloring, vanilla and vinegar. Add the egg mixture to the flour mixture and fold just until incorporated.
  • Heat a griddle or large nonstick skillet over medium-low heat. Lightly coat the hot skillet with melted butter. Pour 1/4-cupfuls of batter on the hot skillet, spaced evenly apart; use a spatula to spread out slightly if needed. Cook until bubbles begin to pop on the surface, about 3 minutes. Carefully flip and cook until the bottoms are set and the pancakes are cooked through, 1 to 2 minutes longer. Repeat with the remaining batter.
  • To serve, drizzle the cream cheese and syrup on top of the pancakes and sprinkle with pecans.

RED VELVET PANCAKES WITH CREAM CHEESE GLAZE



Red Velvet Pancakes with Cream Cheese Glaze image

The first time I had these were at a very cute upscale Breakfast/Brunch Inn. Went home that very day and began recreating the amazing experience I had just had and I've come up with the following masterpiece!

Provided by Samantha Jones

Categories     Breakfast and Brunch     Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 16

1 (4 ounce) package cream cheese, softened
1 cup confectioners' sugar, sifted
1 teaspoon vanilla extract
1 tablespoon milk, or as needed
1 ½ cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1 tablespoon unsweetened cocoa powder
1 teaspoon salt
2 eggs
¼ cup milk
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
2 teaspoons red food coloring
¼ cup melted butter

Steps:

  • Prepare the cream cheese glaze by beating the cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract in a bowl until smooth. Thin with 1 tablespoon milk or as needed to achieve a pourable consistency. Set aside.
  • Whisk the flour, white sugar, baking powder, cocoa powder, and salt together in a bowl until evenly blended; set aside. Beat the eggs in a separate mixing bowl until smooth. Whisk in 1/4 cup milk with the buttermilk, 1 teaspoon vanilla extract, vinegar, and food coloring. Stir in the flour mixture until moistened. Drizzle in the melted butter, and stir until the butter has incorporated and small lumps of flour remain.
  • 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 with the cream cheese glaze to serve.

Nutrition Facts : Calories 597.4 calories, Carbohydrate 79.7 g, Cholesterol 158.6 mg, Fat 25.4 g, Fiber 1.7 g, Protein 13.2 g, SaturatedFat 15 g, Sodium 1099.4 mg, Sugar 41.4 g

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