- 4 ounces cream cheese
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 3-5 tablespoons milk
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- green food coloring
- 1-1/4 cups all-purpose flour
- 1/8 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 egg, beaten
- 1-1/4 cups buttermilk
- 1/4 cup granulated sugar
- 2 tablespoons butter, melted
- 1 teaspoon pure vanilla extract
- green food coloring
- small red heart candies or jumbo red heart sprinkles
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Beat together the cream cheese, powdered sugar, vanilla and 3 tablespoons milk until smooth and creamy, adding more milk as needed until the icing is the desired consistency.
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Set aside until needed.
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Pour heavy whipping cream, sifted powdered sugar, vanilla, and a few drops of green food coloring into a mixing bowl.
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Beat on low speed using an electric mixer until bubbles form then increase the speed to high and beat until the whipped cream holds stiff peaks.
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Keep whipped cream refrigerated until needed up to 1 hour.
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In large bowl, whisk the flour, salt, baking powder, and baking soda.
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Whisk together the egg and buttermilk.
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Pour into the flour mixture and stir just to combine.
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Add sugar, melted butter, vanilla and green food coloring and mix until blended but with lumps remaining.
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Drop a small amount of vegetable oil into a skillet or on a griddle and place over medium heat.
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Once the oil begins to separate and move around the pan, use a paper towel to rub it into the pan, leaving just a light coating on the pan.
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Ladle about 1/4 cup of the green pancake batter onto the pan. Cook until bubbles begin to form on surface and edges begin to set.
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Gently flip your pancakes over and cook until lightly browned on both sides.
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Repeat with remaining batter making between 8 and 10 pancakes.
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Stack warm pancakes on a plate then spread on some of the cream cheese icing and add a dollop or swirl of green whipped cream.
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Sprinkle on some candy hearts and serve immediately.