Wednesday, February 6, 2013
Red Velvet Pancakes
Introducing Dave to different flavored pancakes was just as exciting for him as the different flavors of Rice Krispies treats. I shook up his whole breakfast world and made the morning meal something to look forward to. Which is why I've made these festive pancakes a couple of times--once for Christmas morning and again as a prelude to Valentine's Day. These fluffy pancakes have a great red velvet taste and texture, and are just so pretty, who wouldn't want to wake up to that? For Christmas, I used mini semi-sweet chocolate chips which were delicious, slightly melty and added a reasonable chocolatey-ness to the party. Everyone raved and those not sharing Christmas breakfast with us seemed disappointed. This time, I thought the contrast from white chocolate chips would add a nice homage to cream cheese frosting and was not disappointed. Your Valentine would be super impressed at this breakfast treat.
When I pinned this recipe from That's So Yummy, I didn't expect I'd make them often. Well, twice in two months may not seem like often, but to a girl who changes recipes like most people change socks, it's often when I repeat something so quickly. And I'll bet these will grace our breakfast plate again soon. Very simple to make, these are easy to pull together for family breakfast or weekend brunch, or make ahead of time and freeze in portions for a quick breakfast from the toaster over. I used powdered buttermilk base rather than liquid buttermilk, but you can use buttermilk or milk and vinegar to suit what you have on hand. Two bowls, a whisk, a spatula and a griddle and you're on your way. I opted for just a dusting of powdered sugar, but Dave added maple syrup to the flavor party. Oh, and bonus points to anyone who makes heart-shaped pancakes for their sweetie.
Red Velvet Pancakes
2 cups flour
6 Tablespoons sugar
6 Tablespoons powdered buttermilk base (omit if using buttermilk)
2 Tablespoons cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups water (or buttermilk if omitting powdered buttermilk base)
1/2 cup sour cream
2 teaspoons vanilla extract
2 teaspoon red food coloring
1/2 cup white chocolate chips (or mini semi-sweet chocolate chips)
In a large bowl, whisk together flour, sugar, powdered buttermilk base (if using), cocoa powder, baking powder, baking soda and salt.
In a medium bowl, whisk together eggs, water (or buttermilk), sour cream, vanilla extract and food coloring.
Pour wet ingredients into dry mixture and stir until just combined and all dry ingredients are incorporated. Fold in chocolate chips. Note: Larger chips tend to sink in the batter, so you could fold in half and reserve the other half to sprinkle on top of the batter while cooking.
Preheat a griddle pan to medium heat and spray with cooking spray. Pour about 1/4-1/3 cup of batter on to the griddle and cook until edges are set and top begins to bubble, about 2-3 minutes. Flip and cook for another 2 minutes.
Remove to a baking sheet in an oven warmed to 200 degrees to keep warm while cooking remaining pancakes. Serve dusted with powdered sugar and maple syrup.
Makes about 20 pancakes.
The Cookie Princess
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