Red velvet pancakes with mascarpone glaze

    Whether for dessert or a decadent breakfast in bed, these red velvet pancakes are a delicious twist on everyone's favourite red velvet cake. The mascarpone glaze is heavenly!

    42 people made this

    Serves: 4 

    • 110g mascarpone cheese
    • 4 tablespoons creme fraiche
    • 2 tablespoons caster sugar
    • 1/2 teaspoon vanilla extract
    • 1/2 teaspoon lemon zest
    • 125g plain flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 3 tablespoons caster sugar
    • 2 tablespoons unsweetened cocoa powder
    • 1 large egg
    • 180ml buttermilk
    • 4 tablespoons creme fraiche
    • 1 tablespoon natural red food colouring
    • 1 teaspoon vanilla extract
    • 3 tablespoons melted unsalted butter

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Prepare the mascarpone glaze by whisking together the mascarpone cheese, 4 tablespoons creme fraiche, 2 tablespoons caster sugar, 1/2 teaspoon vanilla extract and lemon zest in a bowl until smooth. Set aside.
    2. Prepare the pancake batter by whisking the flour, baking powder, bicarb, salt, 3 tablespoons sugar and cocoa powder together in a bowl; set aside. Beat the egg in a separate bowl with the buttermilk, 4 tablespoons creme fraiche, red food colouring 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.
    3. Heat a lightly oiled frying pan or 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.

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