*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
make your own creme fraiche easily...add 2 tbsp plain full fat yogurt to 1 C whipping cream (35%) in a mason jar. Cover loosly with a kitchen towel and let sit in a warm place (oven with pilot light is perfect or on top of the frige) for 24-48 hours or until nice and thick. Keeps in the frige for 2 weeks or so
Very mediocre for all the work involved & dirty dishes to clean up. None of the grocery stores around here carry creme fraiche so I sub'd sour cream for it. Used whole wheat flour instead of white (I never cook with white flour). A few comments mascarpone cheese is very thick like the consistency of cream cheese you want to let it soften so it is easier to work with. A hand mixer would probably be best for the topping I didn't use one & mine came out sort of grainy. My husband commented the topping wasn't sweet enough. Be careful with the food coloring if you have light countertops. As I squeezed it out as it got to the end it splattered a bit getting all over the counter. Luckily I had a Mr. Clean Magic Eraser a regular sponge did not get it off. Lastly Written as is this recipe is too much work for amount yielded I recommend doubling it if you're making it. We got 9 medium size pancakes out of the batter the griddle was very full.
The topping is delicious and a great idea. With regard to anything red velvet...you DO NOT need to add any red food coloring!! The combination of buttermilk with baking soda or baking powder WILL produce a red-ish tint naturally. Just mix them together and wait a few minutes. It will be a little lighter than food color (for goodness sake!) but it will be as the cake was intended. If you really 'need' a blood red color try beet juice. It just takes a few drops.
Served this as a breakfast special at our restaurant with rave reviews! I did add more cocoa powder for deeper chocolate flavor. The "cream" topping was a huge hit too will make this for other pancakes in the future!
I'm sorry I don't get the whole "red velvet" thing. Red food colouring adds no flavour - in fact it tastes absolutely disgusting. It does nothing but add unnecessary chemicals and a bitter taste to anything you make. I'd rather leave it out and just make chocolate pancakes.
I've made these twice now and they've been great. I followed the recipe to the last detail except I subbed the creme fraiche for heavy cream whipping it before adding it to either of the mixtures. I also added white chocolate chips to the pancake mix and that added a nice kick.
Excellent recipe--and a nice 'new' breakfast food for a change. Hats off to gracce5249 for your constructive comments to another poster. Indeed how can anyone prepare a (yet untried) recipe by altering the ingredients and expect it to meet their 'high-tone' criteria? One usually makes changes/substitutes out of necessity--not having all the required ingredients at least when making the recipe for the first time. I was married to a certified European chef for nearly 18 yrs. and he always went with the 'original' on any recipe. Changes if any came after he prepared it for the first time.
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