Kick off St. Paddy’s Day with a breakfast twist on red velvet cake. A creamy mascarpone topping will remind you of the original Southern classic.
I haven’t met a soul who doesn’t swoon for red velvet cake, particularly in cupcake form. I’ve been a fan of the shocking red dessert since attending college in North Carolina. Red velvet was such an enigma then, but I’ve since learned a few key elements that can be applied to all kinds of variations—including these green velvet pancakes, which provide a perfectly whimsical and celebratory start to St. Patrick’s Day.
As with red velvet, the hot cakes get their delicate, slightly tangy flavor from a combination of unsweetened cocoa—just enough to add depth, not over-the-top chocolate taste—and something sour. I used buttermilk, but you could easily substitute milk and white vinegar. If you have kids, let them stir in the green food coloring, which is so bright it makes me smile. The sweet, creamy topping is a riff on the rich white frosting synonymous with red velvet. You will not miss the maple syrup!