Ingredients
1 1/2
cups all-purpose flour
1/2
cup sugar
1/4
unsweetened cocoa powder
2
teaspoons baking powder
1/4
teaspoon baking soda
1/2
teaspoon salt
1 1/2
cups buttermilk
1/3
cup sour cream
3
tablespoons unsalted butter, melted
2
tablespoons vegetable oil
1
tablespoon green food color
2
large eggs
1/2
cup mascarpone cheese (4 oz)
1/4
cup sour cream
2
tablespoons sugar, or more to taste
1/2
teaspoon vanilla
Maple syrup, if desired
Preparation
In medium bowl, stir flour, sugar, cocoa, baking powder, baking soda and salt until well mixed.
In large bowl, combine remaining pancake ingredients. Slowly add flour mixture to buttermilk mixture, beating with whisk until smooth; set aside.
In small bowl, mix cheese, sour cream, sugar and vanilla.
Heat nonstick griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary or spray with cooking spray. Spoon batter onto pan to form medium-sized pancakes. Cook pancakes until bubbly on top, puffed and dry around edges. Turn and cook other sides until golden brown.
Serve with mascarpone cream and maple syrup.
