Cool Plates features dishes from across the country to help inspire chefs' creativity.
Tapping into the current red velvet cake craze for this brunch dish, executive chef Jason Santos adds cocoa powder and red food color to a regular buttermilk pancake batter.
He makes pancakes out of the batter and dresses them in an icing made of cream cheese, whipped cream, vanilla and powdered sugar.
On the side, he serves maple syrup into which he has folded a cinnamon-spiked bourbon reduction.
He garnishes the pancakes with candied pecans, powdered sugar and mint.
Santos said he’s currently working on red velvet ice cream.
Contact Bret Thorn at [email protected].
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