Red Velvet Pancakes With Cream Cheese Frosting
May 29, 2011 § 61 Comments
So, I think I’m becoming obsessed with pancakes. And red food coloring. And frosting. Does anyone else have the same problem?
Ever since I ate those Cake Batter Pancakes last weekend I’ve been toying with the idea of Red Velvet Pancakes. They had everything I was craving at the moment! The only problem was that I couldn’t find a recipe that I really liked. They all either seemed to chocolate-y or had too many ingredients I didn’t have on hand. So, what’s a girl to do? Make a recipe up herself, obviously!
The task seemed easy enough considering the trademark Red Velvet flavor is simply a combination of cocoa powder and vanilla extract with the addition of red food coloring. It seemed so easy to do that I didn’t even bother planning the recipe out like I usually would with my original recipes. I just got right to work measuring out the ingredients and experimenting with the ratios. There was also copious amounts of batter consumed but what else is to be expected when you are making anything Red Velvet flavored?
After a very short amount of recipe development the pancakes were cooked, plated, drizzled with Cream Cheese Frosting, and ready to eat. My brother, Phil, had the honor of tasting them for the first time with me. The verdict? Success!
Red Velvet Pancakes
“Red Velvet Cake and frosting for breakfast? Why not?!”
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ½ cup granulated sugar
- 2 tablespoons cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon vinegar)
- 2 eggs
- 3 tablespoons canola oil
- 2 teaspoons vanilla extract
- 2 teaspoons red food coloring
- Wisk all dry ingredients (flours, sugar, cocoa powder, baking powder, and salt) until well-combined.
- Stir in buttermilk, eggs, oil, vanilla extract, and food coloring and mix until a smooth batter forms. Do NOT overmix!
- Let batter sit for 10-15 minutes. This allows the baking powder to “activate” and results in fluffier pancakes. Heat a griddle or large pan over medium heat and coat with nonstick spray or butter. Pour batter onto the pan (about ¼ cup worth) and cook for 90 seconds on each side or until pancakes are cooked through. Repeat until all batter is gone. Serve.
Yield: 4 servings (2 medium pancakes each)
Delicious. That’s the only word I could use to describe these pancakes. They were just so delicious and way better than I had expected!
Unfortunately for me, the short amount of time that it took to make these pancakes was doubled for the amount of time it took for me to clean up. You see, sometime between when I was photographing the pancakes and when I was eating them, the bottle of red food coloring tipped over and spilled all over my light-colored countertop. Eek! Fortunately, after much scrubbing the stain did come out, but the process was not fun at all.
The moral of the story? Make these pancakes but when you do make sure you cap your bottle of red food coloring!