Fluffy Pancakes with Grape Drizzle

Fluffy Pancakes with Grape Drizzle

Fluffy Pancakes with Grape Drizzle

Ingredients

1 RED VINES® Grape Twistschopped into small pieces
1 cup Water, divided
1 tbsp Honey
Pinch of salt
1 cup Flour
2 tsp Baking powder
1 tbsp Sugar
¼ tsp Salt
1 cup Milk
1 Egg
½ tsp Vanilla extract
2 tbsp Grapeseed oil
Cooking spray
Sliced banana and blueberries, for topping

Directions

Combine the Red Vines Grape Twists and ¼ cup of water in a saucepan. Bring to a simmer over low heat, stirring frequently to prevent the candy from sticking. When the liquid has cooked off, add ½ cup of water and continue to simmer until the Grape Twists are very soft, about 15 minutes. Remove from heat.

Scoop the melted Grape Twists into a blender and add ¼ cup water, 1 tablespoon of honey, and a pinch of salt. Blend until the mixture is smooth. Set aside.

To make the pancakes, add the flour, baking powder, sugar, and salt to a large mixing bowl and whisk to combine.

In a separate bowl, combine the milk, egg, vanilla extract, and oil and whisk to combine. Pour the wet ingredients into the dry ingredients and stir until the batter is lump-free.

Mist a skillet with cooking spray and warm over medium heat. Pour a quarter cup of batter into the skillet and cook until small bubbles appear and burst on the top of the pancake, about 2 minutes. Flip and cook another 1 to 2 minutes, until golden brown on both sides. Repeat with the remaining batter.

Transfer a stack of pancakes to a plate and drizzle with Red Vines® Grape Twists syrup. Garnish with sliced banana and blueberries.

Low Sugar Strawberry Shortcake

Low Sugar Strawberry Shortcake

Get ready for a whole new spin on a classic dessert. Indulge yourself with a Strawberry Shortcake recipe made with low sugar, made even more delicious with Red Vines.

Ingredients

1 lb Strawberries, hulled and quartered
1 tsp Sugar
1 RED VINES® Sugar Free Strawberry Twistschopped into ½-inch pieces
For Biscuits:
2 cups All-purpose flour
1 tbsp Baking powder
¼ tsp Baking soda
½ tsp Salt
1 tbsp Sugar
5 tbsp Unsalted butter, frozen
1 cup Heavy cream
For Whipped Cream:
1 cup Heavy cream
½ tsp Vanilla extract

Directions

Combine the strawberries, sugar, and Red Vines Sugar Free Strawberry Twists in a bowl and stir. Set aside at room temperature while you prepare the biscuits.

Preheat your oven to 425F and line a baking sheet with parchment paper. Place a large mixing bowl in the freezer (you’ll use it to make the whipped cream later).

Combine the flour, baking powder, baking soda, salt, and sugar in a large bowl. Remove the butter from the freezer and shred it on a box grater or cut into small pieces. Mix the butter into the dry ingredients, then add the cream.

Transfer the dough to a clean work surface and use your hands to work the dough together. Flatten the dough, then fold it in half and then in half again. Flatten once more into a 1-inch thick slab and use a biscuit cutter to cut the dough into circles. Use the scraps to create additional biscuits until you have 12.

Place the biscuits ½ inch apart on the baking sheet and pop it in the oven. Bake for 12 minutes, or until golden brown.

While the biscuits bake, make the whipped cream. Remove the mixing bowl from the freezer and pour in the cream and vanilla extract. Use a hand mixer on medium speed to whip the cream until you see soft peaks, about 2 minutes.

Remove the biscuits from the oven and transfer to a cooling rack. When cool, slice the biscuits in half crosswise and add a scoop of the strawberry mixture followed by a dollop of whipped cream. Top with the remaining biscuit half and add more strawberries and whipped cream.