Red Velvet Pancakes

Based on: the Kitchy Kitchen

 Ingredients

1 cup all-purpose Flour

1 teaspoon Baking Powder

1/4 teaspoon Baking Soda

1/2 teaspoon Salt

3 tablespoons Sugar

2 tablespoons Unsweetened Cocoa Powder

1 large Egg

3/4 cup Buttermilk

1/4 cup Sour Cream

3 tablespoons Butter, melted

1 tablespoon Red Food Coloring, mine was the gel kind

1 tablespoon Vanilla Extract

Chocolate Chips (optional)

Butter

Maple Syrup

Directions

In a large bowl whisk together the dry ingredients. Add the egg, buttermilk, sour cream, melted butter, red food coloring, and vanilla extract. Whisk just until combined. A little lumpy is fine. If the batter seems too thick, add a little more buttermilk.

Heat a frying pan or griddle over medium high heat. Grease with a small amount of butter. Once melted scoop pancake batter onto griddle in desired size – the girls like silver dollar size pancakes. Add 2 chocolate chips to each pancake. Wait for the pancakes to bubble (2-3 minutes), flip and cook for a minute or two more.

The Verdict

The girls love red velvet cupcakes, and I was seeing red velvet pancakes on food shows and on the internet – so we decided to try them out! Yum! They did turn out very tasty. 

Seared Sea Scallops with Thai Green Curry Spinach

Ingredients

1 12 oz. can Coconut Milk

1-2 tablespoonsThai Green Curry Paste

1 tablespoon Brown Sugar

1 tablespoon Fish Sauce

1 lb. fresh Spinach, rinsed

½ cup Roasted Red Pepper, chopped

12 Large sea scallops (3 per person)

Kosher Salt

Black Pepper

Olive Oil

¼ cup Cilantro, chopped

¼ cup Peanuts, chopped

1/3 cup Scallions, chopped

Steamed white rice

Directions

Bring coconut milk to simmer in a large sauté pan. Add green curry paste to taste, we are more in the 2 tablespoon camp. Add Brown Sugar and Fish sauce. Simmer until fully incorporated and slightly cooked down – about 5 minutes. Add spinach and roasted red pepper. Cook until spinach is wilted down. Turn heat down to low and keep warm while cooking the scallops.

Salt and pepper both sides of the scallops. Heat up a large skillet, add 1 tablespoon olive oil. When oil starts to shimmer, place scallops (without crowding) in the skillet. This may have to be done in batches, depending on your skillet size and number of scallops you are cooking. Cook 3 minutes and turn over. Cook 3-4 minutes on second side, making sure to get a good sear on them. Remove from skillet. Cook remaining scallops in same manner (if cooking in batches).

On a large platter, place the thai green curry spinach. Arrange scallops on top of the spinach. Sprinkle with cilantro, green onions, and peanuts.

Serve with steamed white rice.

The Verdict

Delicious! The scallops were cooked perfectly. I love thai curry, this is the first time I’ve made a spinach one – it turned out very tasty. It was a little soupier than normal, next time I’m thinking I should sauté the spinach first then take it out of the pan to get some of the excess water out, than make the curry sauce and add it back in.