Now this is what I call an Irish Breakfast!
St. Patty’s Day Pancakes!
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Ingredients for Pancakes
1-1/4 cups all-purpose flour
1/8 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 egg, beaten
1 cup buttermilk
1/4 cup granulated sugar
2 tbsp. butter, melted
1 tsp. pure vanilla extract
Green food coloring
Ground Cinnamon and syrup for topping
Ingredients for Whipped Cream
1 cup cold heavy whipping cream
2 tbsp. sugar, honey, or maple syrup (I used maple syrup)
1/2 tsp. Pure vanilla extract
Green food coloring
Instructions for Whipping Cream
Place mixer bowl and whisk in freezer for at least 20 minutes to chill.
Pour heavy whipping cream, Maple syrup and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute.
Do not over beat. Add a few drops of green food coloring and whisk.
Keep whipped cream refrigerated until needed up to 1 hour.
Instructions for Pancakes
In large bowl, whisk the flour, salt, baking powder, and baking soda. Whisk together the egg and buttermilk. Pour into the flour mixture and stir just to combine. Add sugar, melted butter, vanilla and green food coloring and mix until blended but with lumps remaining. Drop a small amount of vegetable oil into a skillet or on a griddle and place over medium heat. Once the oil begins to separate and move around the pan, use a paper towel to rub it into the pan, leaving just a light coating on the pan. Ladle approx. 1/4 cup of the green pancake batter onto the pan. Cook until bubbles begin to form on surface and edges begin to set.
Gently flip your pancakes over and cook until lightly browned on both sides. Repeat with remaining batter making between 8 and 10 pancakes. Stack warm pancakes on a plate and add a dollop or swirl of green whipped cream. Sprinkle with cinnamon and drizzle with syrup.