Red Velvet Pancakes

Ah! This last installation in Pancake Week is a little bit late but I've been overcome with heat and sickness. That's me being dramatic but I have been spending my last days in bed with nothing but my laptop and occasionally my super cute dog!

A while back ago, a reader suggested that I make red velvet pancakes. She said that they would be the perfect fit for my blog, and as soon as I read her comment, I wholeheartedly agreed. I love kitschy food! Most people are sick of red velvet now, but I could never get sick of something so lovely. I mean anything that gives me excuse to eat buttermilk and cream cheese frosting is okay by me.

These pancakes are just plain fun. The red color is stunning and immediately evokes a giggle out of me. These would have been extremely lovely with a light cream cheese glaze but unfortunately I didn't have any cream cheese on me. I made a buttermilk syrup instead and it was equally as lovely. I just love buttermilk syrup because I can never find a way to use up all the excess buttermilk I have in my refrigerator! Plus, it sure is tasty.

Red Velvet Pancakes

Yields: 2 servings

Original recipe here.

1 cup flour

1 tbsn. cocoa powder

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1 tbsn. sugar

1 large egg

1 tbsn. melted butter or vegetable oil

1 cup buttermilk

1 tsp. vanilla

3/4 tsp. red food coloring
buttermilk syrup, for serving

Preheat a lightly greased or nonstick skillet on the stovetop. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt and sugar. Add the egg, melted butter, buttermilk, vanilla and food coloring and whisk well until the better is smooth and few lumps remain. Drop the batter into the hot skillet and cook until the edges are just starting to set and the bottom is lightly browned, about 2 - 3 minutes. Flip and cook again until the bottom is lightly browned, about 1 - 2 minutes. Serve immediately with syrup, berries, or whipped cream.