RED VELVET PANCAKES

So here in the South, Red Velvet is a way of life. I always remember my grandmother making it for any gathering or party. She still makes it to this day on Christmas day. It is by far my favorite cake. I think it's the unidentifiable flavor (which is really that touch of cocoa that is just shy of "chocolate") and the cream cheese icing (which i believe cream cheese only improves anything it touches-sweet or savory).

Therefore, when I saw a recipe for red velvet pancakes on The Kitchy Kitchen, I knew we were destined to make and adore them. And, we did. Let me just tell you, we have dubbed these "the best pancakes ever". The batter is thick and cake-like versus the thinner pancake batters of most and when you pair it with a marscapone or cream cheese dollop and maple syrup, it's like magic on a plate. And it's not too sweet which I love, but off course you can heighten the sweet with more syrup if you like. I love marscapone, but I almost prefer cream cheese in sweet recipes, so I made adjustments with that to keep the more traditional taste of red velvet. Either way you choose, these will blow your pancake mind. Give them a try, it is the perfect weekend breakfast! Just thinking about it almost makes me forget it's Monday!

(Adapted from The Kitchy Kitchen)
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons white sugar
2 tablespoons unsweetened cocoa powder
1 large egg, lightly beaten
3/4 buttermilk
1/4 cup creme fraiche or sour cream
3 tablespoons unsalted butter, melted
1 tablespoon red food coloring
1 teaspoon vanilla extract

For the Mascarpone Spread:
4 oz softened mascarpone *(First time i mixed 1/2 cream cheese, 2nd I used 4 oz cream cheese)
2 oz creme fraiche *(I used sour cream because I had it on hand)
2 tablespoons white sugar *(I probably did closer to 1-1/2 T I like things less sweet)
1/2 teaspoon vanilla extract
1/2 teaspoon lemon zest *( I used a squeeze of lemon juice for a smoother texture)

In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the egg, buttermilk, and creme fraiche/sour cream,melted butter, red food coloring, and vanilla extract. Add them together and whisk just until combined. A little lumpy is fine. Heat a frying pan or griddle over medium high heat. When hot add butter or oil to grease, followed by a small scoop of the batter. Wait for the pancakes to bubble (2-3 minutes), flip and cook for a minute or two more. Meanwhile, mix all of the ingredients in the mascarpone spread together, and use to garnish the pancakes with some maple syrup. Enjoy!