June Naylor 2017-08-30 00:41:50
MAIN STREET BISTRO & BAKERY Red Velvet Pancakes Photo by Ralph Lauer Fabien Goury became known for delivering the flavors of France to customers of his Main Street Bistro & Bakery in Grapevine. When the owner/ chef expanded to the adjacent space and added table service at Chez Fabien, he more than doubled his dining area, added a bar and ramped up menus for breakfast, brunch, lunch and dinner. Fabien’s upscale ingredients for the crowd-favorite red velvet pancakes include Valrhona cocoa powder, Madagascar bourbon vanilla extract and — for a dye-free hue — beet juice, but a home cook can count on delicious results even with whatever versions are in the home pantry. With kids back in school, the time is right to celebrate with a decadent, grown-up plate of pancakes. Think of it as dessert for breakfast. You’ve earned it. RED VELVET PANCAKES Serves 4 to 6 Icing • 4 ounces cream cheese, room temperature • ¼ cup sour cream • 3 tablespoons whole milk • 2 tablespoons powdered sugar Pancakes • 2 cups all-purpose flour • 1 tablespoon unsweetened cocoa powder • ½ teaspoon baking soda • ½ teaspoon baking powder • ½ teaspoon fine sea salt • 2 large eggs • ¾ cup granulated sugar • 1¼ cups buttermilk • ½ cup melted unsalted butter, room temperature • 2 teaspoons red food coloring • 1 teaspoon pure vanilla extract • 1 teaspoon white vinegar To make the icing, whisk together in a medium bowl cream cheese, sour cream, milk and powdered sugar until smooth. Set aside. To make pancakes, sift flour, cocoa powder, baking soda, baking powder and salt in a large bowl. In a separate bowl, beat the eggs and granulated sugar together until pale yellow; beat in buttermilk, butter, food coloring, vanilla and vinegar. Carefully fold wet mixture into dry mixture, stirring just until incorporated. Heat a griddle or large nonstick skillet over medium-low heat. Lightly coat the skillet with a little butter or cooking spray. Gently pour batter by the ¼ cup onto the hot skillet, keeping them carefully spaced apart. Cook until bubbles pop on the surface, about 3 minutes. Gently flip and cook until the bottoms are set and pancakes are cooked through, about 1 to 2 minutes longer. Serve with cream cheese icing; add fresh fruit and powdered sugar if desired. THE DETAILS Main Street Bistro & Bakery/Chez Fabien 316 S. Main St., Grapevine, 817-424-4333, themainbakery.com
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