Raspberry Pancakes

Raspberry Pancakes

Pretty redvelvet pancakes with beautiful ICONS raspberries.


1 cups all-purpose flour
1.5 Tbsp cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup milk
1 Tbsp white vinegar
1/4 cup granulated sugar
1 large egg
1/2 Tbsp red food coloring
1/3 cup pureed ICONS raspberries
1 tsp vanilla extract
1/4 cup salted butter, melted
ICONS raspberries and fresh mint leaves, for garnish (optional)

Mascarpone Glaze
5 oz mascarpone cheese, softened
1 cup powdered sugar
1/4 cup milk, plus more if desired
1/2 tsp vanilla extract


Mascarpone Glaze
In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and fluffy, about 2 minutes. Add in remaining ingredients and mix about 1 minute until well combine, adding additional milk to thin if desired. Store in an airtight container in refrigerator.

In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt, set aside.

In another mixing bowl, add milk and whisk in vinegar, allow mixture to rest for 3 minutes. Add in sugar, eggs, red food coloring, pureed raspberries, vanilla and melted butter. Whisk mixture until well combine.  Slowly add in dry ingredients while whisking and mix just until combined.

Preheat an electric non-stick griddle to 350 degrees (you can also use a nonstick sauté pan on medium low heat).  Butter griddle/pan and pour 1/3 cup batter at a time onto hot griddle. Cook until bubbles begin to appear on the top surface of the pancakes, then flip and cook opposite side until pancake is cooked through.  

Serve pancakes warm with Mascarpone Glaze and garnish with fresh raspberries and mint leaves.