Red Velvet Pancakes with Chocolate Chips, Vanilla Mascarpone, Strawberries & Chantilly Cream

Dessert for Breakfast? Or Breakfast for Dessert? Either way, these delicious and satisfying pancakes are fluffy, flavorful and just the right amount of sweet without being overpowering. The strawberries layered between add just enough of a sweet tang and the chocolate is not overwhelming. Although most of the time I love an overwhelming chocolate anything.

I was delighted with Honey Uninhibited in Miami opened by former Cincinnati football player, Carlos Dunlap. It has only been open only a year and closed for half of it with Covid. It was almost impossible to get into this popular spot, open from 8AM-4PM daily, only for brunch and lunch all day long. It took me 2 weeks to secure a reservation for Sunday, but it was worth it.

This is my knock-off version of their pancakes.

Prep Time: 15 minutes

Cooking Time: 10 minutes

Ingredients Pancakes:

1 ¾ cup flour

3 Tbs of unsweetened cocoa powder

5 Tbs sugar

1 ½ tsp baking powder

½ tsp baking soda

1 ¼ cup buttermilk

2 eggs

3/4 tsp salt

2 tsp vanilla extract

1 1/2 Tbs red food coloring

4 Tbs unsalted butter

3/4 cup semi sweet chocolate chips

Ingredients Sweetened Mascarpone:

1 8oz package mascarpone (I like BelGioioso)

1/4 cup milk

2 Tbs confectioners sugar

½ tsp vanilla

Ingredients Stabilized Chantilly Cream:

1 cup heavy cream

⅓ cup sugar

1 tsp Knox gelatin

2 Tbs water

For Topping:

1 package strawberries, sliced

Maple Syrup (Use a real one, best are from Vermont or Canada)

Whole mint leaves for garnish

Directions:

First, prepare your stabilized chantilly cream.

Chantilly cream is basically whipped cream with sugar. However, as we sat outside in the Miami heat, the whipped cream on top of the pancakes did not melt at all, but yet, did not taste like fake stabilizers. So this is the best way to go, and if you decide to pipe it onto the pancakes with a pastry bag it will hold it’s shape. Otherwise you can just dollop it on top. Pour your cream into your mixer. I always find a large stand mixer the easiest, but you can definitely use a hand held one. Add then add the sugar and mix on high speed until it’s whipped. Mix the teaspoon of gelatin into the 2 Tbs of water. Stir. Microwave just 30 seconds to dissolve, then remove and stir quickly. Make sure there are no lumps in the gelatin. Pour into your cream and mix again briefly. Refrigerate.

Next, prepare your mascarpone drizzle.

If you do not have mascarpone you may substitute cream cheese for convenience. It will not be the same, but close, and will still work well. Mix the prepared mascarpone with the milk, the vanilla and the confectioners sugar. It needs to be thin enough to pour between the layers of your pancakes. It should not be the consistency of frosting, but, more of a thick, luscious liquid.

For the pancakes:

In a small bowl, whisk your eggs until mixed well. Add the other wet ingredients, the buttermilk, vanilla and food coloring.

In a larger bowl, add all of the dry ingredients, flour, salt, baking soda, sugar and cocoa powder. Add the wet ingredients to the bowl. Gently mix and fold over with a spatula. You do not need this mixture to be smooth. If you overmix, the pancakes will become very heavy and will not puff up. Fold in the melted butter after it has cooled a bit, again, very lightly. Finally, scatter the chocolate chips across the batter and fold in once or twice.

Heat a griddle or a large fry pan to medium heat. The pan must be hot to cook the pancakes properly. If it is too hot, they will burn and not cook inside. Red velvet pancakes turn dark very easily, the trick is to keep the heat at medium. For an electric griddle pan this is approximately 325 degrees.

I find it easiest to use a measuring cup with a spout to pour the pancakes onto the pan, it gives you more control in pouring out the batter. You could also use a small soup ladle or an ice cream scoop for unity. Cook 3 1/2 - 4 minutes on the first side. Be careful, red velvet pancakes tend to get browner quicker. You will know the pancakes are ready to flip when small bubbles form on top. Flip and cook another 2 minutes on the other side. Remove to a plate, cover with a towel to keep warm.

To serve:

When pancakes are done. Time to serve.

Microwave your mascarpone mixture for 1 minute. Pour the mascarpone mixture between the layers of the pancakes, not too much. Top with one layer of sliced strawberries and place another pancake on top of that. Top the pancakes with the chantilly cream, mint, maybe a few chocolate chips, a sprinkle of a few strawberries and a sprig of mint. Serve!!