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Recipe: Red Velvet Pancakes with Coconut-Cream Cheese Icing

Red Velvet Pancakes with Coconut-Cream Cheese Icing

Red Velvet Pancakes with Coconut-Cream Cheese Icing

Maybe I don’t remember it, but I don’t think red velvet was a big deal back when I was growing up. Now, it’s all the rage — cupcakes, cakes, vodka. This pancake recipe can be added to that list.

The Red Velvet Pancake batter is simple to make from scratch, as is the coconut-cream cheese icing.

Ingredients

  • For the pancake batter:
  • 1/2 cup white flour
  • 1/2 cup wheat flour
  • 1 TBSP cocoa powder
  • 1/2 tsp baking soda
  • 3/4 cup heavy cream
  • 1/4 cup milk
  • 1 egg
  • 1 TBSP unsalted butter, melted
  • 1 tsp vanilla extract
  • 1 tsp red food coloring
  • For the icing:
  • Red Velvet Pancake Batter

    Red Velvet Pancake Batter

  • 7 TBSP light coconut milk
  • 4 oz. cream cheese, softened
  • 1 tsp vanilla extract
  • 1/2 cup shredded coconut (optional)
  • 1 cup powdered sugar
  • 4 TBSP butter, softened

Directions:

  1. In a large bowl, whisk together flour, cocoa powder, baking soda, salt and sugar.
  2. Red Velvet Pancake on the Griddle

    Red Velvet Pancake on the Griddle

  3. Add egg, milk, heavy cream, melted butter, vanilla and red food coloring and whisk until batter is smooth. A few lumps are okay.
  4. Cook in batches in a greased skillet the normal way you would cook pancakes.
  5. For the icing, beat cream cheese and butter until creamy. Then, add in coconut milk and vanilla. Finally, add in powdered sugar (and shredded coconut if you choose) in batches and whisk all until smooth.
  6. Once pancakes are cooked, top with icing and serve.

While it’s probably a stretch to say these pancakes are part of a complete breakfast, they are part of a delicious breakfast.

They shouldn’t take too long and will be a hit with diners of all ages. Enjoy!

 
3 Comments

Posted by on November 25, 2011 in Breakfast, Cookin', Recipes

 

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Recipe: Bananas Foster German Pancake

Bananas Foster German Pancake Ingredients

Bananas Foster German Pancake Ingredients

I don’t know many people who don’t like pancakes. So impress your next breakfast guests with this New Orleans-style take on a fluffy German pancake. This is a quick recipe that takes about 30 minutes tops.

Simply top the finished pancake with thinly sliced bananas, brown sugar and pecans then briefly broil to get a nice caramelization effect for the bananas.

Ingredients

  • 1 banana (thinly sliced)
  • chopped pecans
  • 2 TBSP butter
  • 1/4 cup brown sugar
  • 1/2 cup flour
  • sprinkle of granulated sugar
  • 1/2 cup milk (I usually use almond milk)
  • 3 eggs
  • pinch of salt
  • 1 tsp vanilla extract
  • pinch of nutmeg
  • powdered sugar (for topping)
The German Pancake in the Oven

The Pancake in the Oven

Directions:

  1. Preheat oven to 450F. Add in oven-safe skillet while over is preheating.
  2. Whisk eggs until nice and fluffy.
  3. Gradually mix in flour, granulated sugar, nutmeg and salt.
  4. Add in milk and vanilla extract and mix well. Batter may not be thick as compared to regular pancake batter.
  5. When oven has preheated, remove skillet and melt butter in it.
  6. Once butter has melted, pour in batter and place skillet back in over. Bake at 450F for 20 minutes.
  7. While pancake is baking, thinly slice banana and chop pecans.
  8. Once pancake is finished baking, remove from oven. Set broiler to high.
  9. Add bananas, pecan and brown sugar to top of pancake and place under broiler for 2 minutes. Monitor the pancake closely while it’s broiling.
  10. After approximately 2 minutes, remove pancake and dust with powdered sugar.
  11. Serve immediately. Syrup and butter are optional.
Bananas Foster German Pancake

The Finished Product

The sweetness from the brown sugar and banana slices should make it sweet enough to not have to use syrup. However, I’ve tried it with syrup and without and it’s delicious either way so you really can’t go wrong.

If you prefer not to use the bananas foster topping, your favor fruit topping will suffice.

Ideally, this pancake should serve four. In reality, it will most likely serve two. It’s that irresistible.

 
5 Comments

Posted by on October 10, 2011 in Cookin'

 

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