Why not put a new spin on your traditional pancake recipe.
Red velvet cake is a favourite dessert because of its delicious chocolate taste and fun red colour.
While you may feel a little guilty about having cake for breakfast, you can recreate the taste of your favourite cake in a plate of delicious pancakes. By adding cocoa powder and red food colouring to the usual pancake batter, you can create pancakes that taste as good as any red velvet cake. Add some cream cheese topping to your pancakes, and you’ll feel just like you’re eating dessert for breakfast.
Here’s a quick and simple recipe to follow.
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 2 cups buttermilk
- 2 large eggs
- 1 tbsp. red liquid food coloring
- 2 tsp. vanilla extract, divided
- ½ cup cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup sifted powdered sugar
- ¼ cup coconut milk
- 2 tbsp. pure maple syrup
- 4 oz. blueberries, strawberries or cherries
1. For the pancakes, sift together flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl. Whisk together buttermilk, eggs, food coloring and 1 teaspoon vanilla in a separate bowl. Gradually add buttermilk mixture to flour mixture, stirring constantly, just until dry ingredients are moistened.
2. Heat a griddle or large nonstick skillet over medium heat; lightly coat with butter. Pour about ¼ cup batter for each pancake onto griddle, and cook until tops are covered with bubbles and edges are dry, 3 to 4 minutes. Turn and cook until done, 3 to 4 minutes.
3. For the syrup, beat cream cheese and butter with an electric mixer on medium speed until smooth. Add powdered sugar, coconut milk, maple syrup and remaining vanilla; beat until smooth.
4. Pour syrup over warm pancakes. Top with berries.