Red velvet pancakes. Need I say more? Whenever I hear the words "red velvet" my ears instantly perk up. Cake? Cookies? And this time, pancakes? A friend of mine linked me to this recipe not too long ago and just by glancing at the ingredient list, I could tell this was a must-eat. So I zipped over to the grocery store and stocked up on the necessities. Even though many of the ingredients weren't already lurking in my kitchen, it was well worth it. It was easy to make and difficult to screw up. The end result is moist, fluffy and absolutely irresistible. I wish I could brag that I made all sorts of changes to the recipe, but I didn't change much at all. The full credit goes to a food blog called From Portland to Peonies.
Serves: About 6 Prep time: 20 minutes Cook time: About 10 minutes
Ingredients: 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3 tablespoons white sugar 2 tablespoons unsweetened cocoa powder 1 large egg, lightly beaten 3/4 buttermilk 1/4 cup sour cream 3 tablespoons unsalted butter, melted 1 tablespoon red food coloring 2 teaspoons vanilla extract Maple syrup or whipped cream (optional)
1. In a large bowl whisk together the dry ingredients first. Add in the egg, buttermilk, sour cream, melted butter, red food coloring, and vanilla extract. Mix until combined.
2. Heat a frying pan or griddle over medium high heat. When hot add non-stick cooking spray, followed by a small scoop of the batter. Wait for the pancakes to bubble, about 2 minutes, flip and cook for a minute or two more. Top with a pat of butter and maple syrup, or whipped cream.
My Notes: Creme fraiche or sour cream? If you're like me, you probably frequent grocery store chains like Ralph's or even Whole Foods. Creme fraiche can be hard to find, so I made these pancakes with sour cream -- and I wouldn't change a thing.
More vanilla and baking soda: I love the fragrant, floral sweetness of vanilla, so in this recipe, I added a little dash extra. I also used extra baking powder to ensure a fluffy yet dense pancake.
Make it dessert: A friend of mine declined the butter and decided to take this treat to the next level. Instead, he added a generous scoop of vanilla bean ice cream. Ice cream makes just about any food better, and these red velvet pancakes are definitely no exception. If you decided to go with ice cream topping, you may want to make your pancakes a tad smaller. The portions will be less filling and ultimately, less guilt-inducing!