Mountain City Montage
by PAULINE TOM
If you’re into celebrating Valentine’s Day all month long (and you’re on neither a high fiber nor a heart-healthy diet), you might enjoy preparing Red Velvet Pancakes for your sweetie this month. Nancy Waddell passed it along saying, “This is well worth the effort.”
It could be filed away for not quite a year. Or, maybe try Green Velvet Pancakes for St. Patrick’s Day. The recipe is attributed to Chef Julie Ann Rhodes’ blog “Jewels from the Roving Stove.”
Red Velvet Pancakes
For the Whipped Cream Cheese Topping:
1/4 pound cream cheese, at room temperature
1/3 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 cup heavy whipping cream
For the pancakes or waffles:
1 1/4 cup flour
3/4 cup sugar
1 scant teaspoon salt
1 teaspoon baking powder
1 egg
4 tablespoons canola oil plus 1-2 tablespoons extra for making pancakes
1 cup buttermilk
1 ounce red food color
1 teaspoon cocoa
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon white vinegar
1) Use an electric mixer on medium-high speed to whip the cream cheese until smooth. Reduce the speed and stir in the sugar, salt, and vanilla extract, and beat until the mixture is smooth and well blended. With the mixer on low speed, add half of the cream. Use a rubber spatula to remove any unmixed cream cheese from the bottom of the bowl. When the mixture is smooth, gradually add the rest of the whipping cream. Increase the speed to high and whip until soft peaks form. Should be the consistency of a dense whipped cream topping. Set aside.
2) Stir flour, sugar, salt, and baking powder together in a large mixing bowl. Mix in egg, oil, and buttermilk. Mix until smooth.
3) Mix red food color and cocoa in a small bowl, then stir into batter. Add vanilla, baking soda, and vinegar (in that order), and beat until everything is well incorporated, about 2 minutes.
4) Heat 1-2 tablespoons of oil in a large skillet over medium-high heat. Once oil starts to form ridges, drop a large spoonful of batter into the hot oil. Repeat 3 more times, keeping ample space between pancakes to keep them from running together.
When the batter begins to bubble, carefully flip the pancake to brown on the other side, about 2 minutes per side.
5) Serve hot with whipped cream cheese topping, and any additional topping you desire.
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For longtime readers who follow the saga: Yes, on Sunday morning RonTom brought to me the same old Valentine in the more-worn-than ever torn and tattered plain brown envelope. A big “X” marked out “2009.” 2010 bright and fresh contrasted against the 30-something year old ink with “To my Valentine …”
Half of Ron’s blood flows from Chinese ancestors, so I also got a pink envelope with a New Year’s card … and, a fresh Valentine.
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One year from this past weekend will be the annual Backyard Bird Count.
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Word comes from me to you that I need tidbits, please. Call 512-268-5678 or email ptom5678@gmail.com.
Thanks! Love, Pauline
