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Elizabeth’s Pick: Red Velvet Pancakes


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I know. How’s that for a headline? Better than red velvet cupcakes if you ask me. These beauties are courtesy of The Herb Box, the Scottsdale-based chain that’s taken over David Fhima’s Zahtar at Eden Prairie Lifetime Fitness. Not only is the health-conscious restaurant open to the public, but the hotcakes are yours for the making—just in time for Valentine’s Day. (P.S. Other deceivingly indulgent items on The Herb Box’s menu include brown sugar pork ciabatta, market street short rib tacos, and smoked trout beignets.)
 

HERB BOX RED VELVET PANCAKES

By Chef Becky Windels

3 c. all-purpose flour
1 Tbsp. baking powder
3/4 tsp. baking soda
1 tsp. sea salt
1 c. organic white sugar
1/2 c. unsweetened cocoa powder
3 cage free large eggs, lightly beaten
3 c. buttermilk
3/4 c. crème fraiche
1/2 c. unsalted butter, melted
3 Tbsp. all natural red food coloring
3 tsp. pure vanilla extract
1/4 c. rice bran oil

Directions: In a large bowl, whisk together dry ingredients. In a separate bowl, whisk together the wet ingredients. Add wet and dry together and whisk just until combined. 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. Garnish with mascarpone spread and Grand Marnier syrup.
Yield: Approx. 18 mid-size pancakes

MASCARPONE SPREAD
8 oz. softened mascarpone
4 oz. crème fraiche
1/4 c. organic white sugar
1 tsp. pure vanilla extract
1 tsp. lemon zest

Directions: In a small bowl, whisk together to combine.
Yield: Approx. 14 oz

GRAND MARNIER SYRUP
2 c. organic sugar
2 c. water
1/2 c. organic orange concentrate
2 Tbsp. lemon juice
1 c. Grand Marnier
Slurry organic corn starch

Directions: Heat all ingredients to dissolve. Add cornstarch as needed to thicken.
Yield: One quart
 

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