Green Velvet St Paddys Pancakes Recipes

GREEN PANCAKES

Steps:

• Gather the ingredients.
• Whisk together the flour, sugar, baking powder, and salt until combined.
• In a separate bowl or cup, whisk together the egg, melted butter, milk, and vanilla extract. If you've melted the butter in a dish, make sure to wait until it has cooled slightly before whisking in the egg and milk. If it's too hot, it could cook the egg.
• Combine the wet and dry ingredients in the dry ingredient bowl and whisk together.
• Add the green food coloring and whisk until it is completely combined with the batter. You want to add more green food coloring than you think you need. It will lighten up when it's been cooked.
• Heat your griddle on high heat. Place your shamrock cookie cutter on the griddle. Grease the griddle and the cookie cutter, including the inside walls of the cutter. Then turn the heat down to low. It's very important to cook the pancakes on low heat.
• Add the batter to the cookie cutter. Add a small amount to each leaf and the stem. The batter will pool into the gaps. You don't want to add too much batter or else it will take too long to set or will pool out from under the cookie cutter. It's fine if it pools out a little. You can always cut off the excess after they are completely done.
• Allow the pancake to cook until it is completely set, about 2 minutes. Makes sure to cook on low heat so that the pancakes don't over-brown. It's all about low and slow. Gently remove the cookie cutter with a pair of tongs. Flip, and continue to finish cooking on the other side, about 30 seconds to a minute.
• Serve your pancakes with whipped cream, drizzled frosting, or Lucky Charms marshmallows.

ST. PATRICK'S DAY SPINACH PANCAKES AND CORNED BEEF HASH

Steps:

• For the pancakes: Blend the milk, egg, spinach, chives, flour, baking powder, 1/2 teaspoon salt and a few grinds of pepper in a blender on medium-high, scraping down sides occasionally, until completely mixed and bright green. Transfer to a bowl and stir in the cheese.
• Heat a large nonstick skillet over medium heat and add about 1 teaspoon of butter to the pan and heat through until foaming subsides. Ladle about 1/4 cup of the batter onto the skillet; use the back of your ladle or a spoon to spread it slightly. Pour 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook until the top is set and starting to bubble, and the undersides are browned and crisp at the edges, 2 to 3 minutes. Flip with a spatula and cook another 2 minutes on the second side adjusting the heat if the cakes are browning before the cakes fully set. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed, you should have 8 to 10 pancakes.
• For the fried eggs: Heat a large nonstick skillet over medium heat. Swirl in the oil. Crack the eggs into individual bowls. Add the eggs side by side in the pan. Cook until the outer edges turn opaque, about 1 minute, then cover, lower the heat and cook for 4 minutes. If you want a medium yolk, cook for 5 minutes. Season with salt and pepper to taste.
• To serve the pancakes, transfer 2 pancakes to each plate, top with 1/2 cup corned beef hash, a fried egg and a sprinkling of chives.

ST. PATRICK'S DAY GREEN VELVET LAYER CAKE

Steps:

• For the cake: Preheat the oven to 375 degrees F. Butter three 8-inch round cake pans, line with parchment and butter the parchment; set aside. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk, food coloring and vanilla in a spouted measuring cup; set aside.
• Beat the granulated sugar and butter in a stand mixer (or a large bowl if using a hand mixer) on medium speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. With the mixer still running, slowly add the eggs and beat until fully incorporated. Reduce the mixer speed to the lowest speed; with it running, add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, then 1/2 of the remaining flour mixture, then the remaining buttermilk mixture, then the remaining flour mixture. Scrape down the sides and beat until well mixed. Divide the batter evenly among the three prepared pans. Bake until slightly puffed and a toothpick comes out clean when inserted in the center, 20 to 25 minutes. Let cool 15 minutes in the pan, then turn out to cool completely.
• For the frosting: Put the flour in a small saucepan. Vigorously whisk in about 1/2 cup of the milk, making sure to get the whisk into the edges of the pan, until you have a smooth, thick paste. (This step keeps the flour from clumping.) Slowly whisk in the remaining milk until fully incorporated and the mixture is smooth. Cook over medium heat, whisking continuously, until the mixture is very thick, about 5 minutes. (Toward the end of the process, the mixture will become a thick paste; it may seem to be forming lumps, but whisk vigorously and the lumps will disappear.) Scrape the frosting into a bowl, press plastic wrap onto the surface and refrigerate until cool, about 45 minutes.
• Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the butter and granulated sugar on medium speed until very light and fluffy, about 5 minutes. Add the cooled flour mixture a tablespoon at a time and beat until smooth. Switch to the whisk attachment (or continue with the hand mixer), add the vanilla, salt and 3 to 5 drops food coloring if using and whip until very light and fluffy, like thick whipped cream, up to 10 minutes with a stand mixer or 12 minutes with a hand mixer.
• To assemble: Place one layer on a cake plate, spread frosting on top and repeat with the 2 remaining layers. Frost the sides and decorate with candies and sanding sugar if using.

GREEN VELVET ST. PADDY'S PANCAKES

Steps:

• In medium bowl, stir flour, sugar, cocoa, baking powder, baking soda and salt until well mixed.
• In large bowl, combine remaining pancake ingredients. Slowly add flour mixture to buttermilk mixture, beating with whisk until smooth; set aside.
• In small bowl, mix cheese, sour cream, sugar and vanilla.
• Heat nonstick griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary or spray with cooking spray. Spoon batter onto pan to form medium-sized pancakes. Cook pancakes until bubbly on top, puffed and dry around edges. Turn and cook other sides until golden brown.
• Serve with mascarpone cream and maple syrup.