The Scran Line gives us our pot o’ gold first thing this Saint Patrick’s Day with these fluffy green velvet pancakes infused with a naughty Irish cream and topped with chocolate sauce, a scoop of coffee ice cream and chocolate chips.
1 1/2 cups (195 grams) all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon kosher salt
1 1/4 cups (295 ml) milk, dairy and non-dairy both will work
1 large egg
4 tablespoons butter, melted, plus more for skillet
1 teaspoon vanilla extract
3-4 drops Americolour leaf green gel
1 tbsp cocoa powder
2-4 scoops of coffee ice cream
Dark chocolate chips
Irish cream chocolate sauce
250ml chocolate sauce
2 tbsp Irish cream liqueur
Prepare Irish cream chocolate sauce by combining chocolate sauce with Irish cream liqueur and mix until well combined.
Sift together flour, sugar, baking powder, cocoa powder and salt in a medium bowl. Use a whisk to combine it all together.
Warm milk in microwave or on top of stove until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds).
Whisk milk, egg, melted butter, Irish cream liqueur, green food dye and the vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps).
Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps, in fact you want that – it is important not to over-mix the batter.
Lightly brush skillet with melted butter or use cooking oil spray. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle.
When edges look dry and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.
Set aside on a plate and cover with plastic wrap to keep from going dry.
Repeat process until all the batter is used.
Heat pancakes in the microwave before serving.
To finish off drizzle with chocolate sauce, and place a scoop of coffee ice cream on top.
Note: Batter may be made the day before and stored in the fridge to use the next morning.