Red Velvet Pancakes

Recipe View Craft the Mascarpone Glaze: In a mixing bowl, combine the mascarpone cheese, 1/4 cup creme fraiche, 2 tablespoons white sugar, 1/2 teaspoon vanilla extract, and lemon zest. Whisk vigorously until the mixture is smooth and creamy. Set aside to allow the flavors to meld. (Prep time: 5 minutes)

Recipe View Prepare the Red Velvet Pancake Batter: In a separate, spacious bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, 3 tablespoons of sugar, and unsweetened cocoa powder. Ensure all dry ingredients are evenly distributed. Set aside. (Prep time: 3 minutes)

Recipe View In another bowl, whisk the egg with the buttermilk, 1/4 cup creme fraiche, red food coloring, and 1 teaspoon vanilla extract until smooth and uniformly colored. (Prep time: 2 minutes)

Recipe View Gently incorporate the wet ingredients into the dry ingredients, stirring until just moistened. Be careful not to overmix; a few small lumps are perfectly acceptable. Add the melted butter, stirring until it's just combined. If the batter seems too thick, gradually add more buttermilk until it reaches a pourable consistency. (Prep time: 5 minutes)

Recipe View Cooking Time: Heat a lightly oiled griddle or non-stick skillet over medium-high heat until a drop of water sizzles and evaporates almost immediately. Using a large spoon or ladle, drop batter onto the hot griddle to form pancakes of your desired size. (Cook time: 2-3 minutes per side)

Recipe View Watch as bubbles begin to form on the surface of the pancakes and the edges appear dry. Flip the pancakes carefully and cook until golden brown on the other side. Repeat with the remaining batter. (Cook time: 2-3 minutes per side)

Recipe View Serving: Drizzle generously with the prepared mascarpone glaze. Serve immediately and savor the delightful blend of flavors! (Prep time: 1 minute)