Courtesy of Ian Thompson
Ingredients: 7.4 oz (210 g) all-purpose flour 4.9 oz (140 g) granulated sugar
Directions: 1. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda and salt. Use a wooden spoon to create a well in the center. 2. Whisk in milk, eggs and vanilla extract until evenly combined. Pour in melted butter and whisk until well combined. Mix in red food colouring until evenly distributed. 3. Place a small, non-stick fry pan over medium-low heat and brush pan with oil or butter. When it starts to sizzle use a 1/4 measuring cup to scoop the batter into the fry pan. Fry on one side, for 3 to 4 minutes, or until small bubbles begin to form on the pancake. Flip and fry for another 2 to 3 minutes, or until pancake is firm. Set pancake aside and repeat until batter is gone. 4. To make the whipped cream cheese topping, combine the cream cheese, butter and sugar in a bowl. Whisk, on medium speed until light and fluffy, about 3 to 4 minutes. Pause mixing and pour in heavy cream and vanilla extract. Resume mixing and continue until the mixture is thick and fluffy, 3 more minutes. Set the topping aside in the refrigerator until needed. 5. Frost pancakes with the whipped cream cheese topping. Garnish with a handful of fresh raspberries and a sprinkling of white chocolate chips.
1 oz (30 g) cocoa powder 2 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 11.8 fluid oz (350 ml) whole milk 2 large eggs 2 tsp vanilla bean extract 1.8 oz (50 g) unsalted butter, melted 1 tbsp red food colouring Neutral oil or butter, for frying 8 oz (226 g) cream cheese, at room temp. 3.2 oz (90 g) unsalted butter, at room temp. 13.2 oz (375 g) powdered sugar, sifted 2 tsp vanilla bean extract 2 fluid oz (60 ml) heavy cream Fresh raspberries, for serving White chocolate chips, for serving
Courtesy of www.ehow.com
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