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.

Farm Fresh Berry Silver Dollars

When you come home from the farmer's market with an abundance of perfectly ripe and sweet berries, your mind becomes swamped with ideas of how to use them. Of course, me being the pancake lover that I am, I had to make fresh berry silver dollars. After a reader sent me the recipe for Clinton St. Baking Company's pancakes, I knew I had to try it.

I've never tried a pancake recipe where the whites were separated from the yolks, whipped and then folded back into the batter, but when I thought about it... it made perfect sense. We all relish in the fluffiness of pancakes and whipped whites would make the fluffiest pancakes ever! No wonder I fell in love with Clinton St. Baking Company's pancakes immediately.

These pancakes were so lovely. Fluffy, bursting with bites of juicy berries. I topped them off with even more fresh berries and a bit of maple syrup. If I'm not mistaken, I'm pretty sure that day, I was in heaven.

Clinton St. Bakery's Pancakes

Yields: 9 - 10 3" pancakes

Original recipe here.

http://www.marthastewart.com/recipe/neils-pancakes

1/2 cup flour

1/2 tsp. baking powder

1 1/2 tbsn. sugar

pinch of salt

1 large egg, separated

1/4 + 1/8 cups whole milk

1 1/2 tbsn. unsalted butter, melted, plus 2 tsp. unmelted for cooking

1/2 tsp. vanilla

1 1/4 cups blueberries or sliced bananas (optional)

1/4 cup powdered sugar, for dusting (optional)

maple butter, for serving

Sift together the flour, baking powder, sugar and salt into a large bowl, set aside. In a medium bowl, whisk together the yolks, milk, melted butter and vanilla until combined. Whisk the yolk mixture into the flour mixture until just combined; the batter will be slightly lumpy. Place the egg white in the bowl of an electric mixer fitted with the whisk attachment, or whisk by hand, until medium peaks form. Gently mix half the egg whites into the batter with a rubber spatula. Gently fold in the remaining whites - the whites should not be fully incorporated into the batter. Heat a griddle until hot, about 350 - 375 F. Add the remaining unmelted butter to the hot griddle. Add 1/4 cup pancake batter and let set. Sprinkle with 1 tbsn. blueberries or sliced bananas, if using, over pancakes. When bubbles begin to form, lift the pancake, if golden brown, flip it. Cook until golden brown on the remaining side. Transfer to a plate and keep warm. Repeat with remaining batter. Garnish with powdered sugar and serve with warm maple butter.

Spiced Peach Pancakes

Guess what friends?! This week at Une-deux senses is PANCAKE WEEK!

There's no shortage in my love for pancakes here. You've seen me make oodles of pancakes, from chai-spiced, to creme fraiche & pear, to matcha, to mango & coconut, to ricotta hotcakes, and even cornmeal hoecakes! Whew, that was exhausting going through all the kinds of pancakes I've made... so it's pretty clear then that I love them so dearly right?!

If you can believe it, I have tons more of pancake recipes just waiting to be published in my arsenal of good eats here at Une-deux senses. So I decided to just bang them out in a lovely week I've entitled: PANCAKE WEEK. I just realized I repeated myself but oh well, the excitement here is beyond!

What better way to celebrate a summer breakfast with fresh, juicy peaches? Surrounded in a slightly spiced and fluffy batter and topped with even more juicy, sweet peaches? Dang, I'm in heaven. I caramelized some peaches in butter and brown sugar to top my pancakes with, but that's completely optional. What a great start to my PANCAKE WEEK!

Spiced Peach Pancakes

Yields: about 12 large pancakes

Adapted from my favorite pancake recipe, here.

1 cup whole wheat flour 

1 cup cake flour or ap flour

3 tbsn. sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. ground cardamom

1/4 tsp. ground ginger

pinch of salt

2 eggs

2 cups lowfat buttermilk

2 tbsn. butter, melted

2 - 3 large, ripe peaches, sliced thin

crème anglaise, for serving (recipe here)

Preheat a griddle over medium heat. In a medium bowl, whisk together the dry ingredients; set aside. In a large bowl whisk together the wet ingredients. Combine the wet and dry ingredients, being careful not to over mix. Throw some water on the griddle, if it sizzles, it's ready. Turn down the heat to medium-low and grease the griddle with cooking spray. Ladle the pancake batter onto the griddle and lay about 3 - 4 slices of the peaches on top. Cook until bubbles start to arise to the top of the pancakes and the edges lose their sheen. Flip, then cook until golden brown. 

Pear-Creme Fraiche Pancakes

I've been having this obsession with pancakes. I just, well, love them. They're like a quick and easy dessert in my mind. I've made all kinds: the best, chai-spiced, matcha flavored, blueberry ricotta, mango coconut, even bacon greased hoecakes! They were all spectacular, but these, oh man, these... were so freaking delicious.

These were inspired by the pear pancakes from The Kitchen, which I've personally never tried but my best friend rants to me about them all the time. But truly, they were inspired by the gorgeous pears I bought from the Farmer's Market. They were the most delicious pears I've had in a while: supple, buttery and so deliciously sweet. They cost a pretty penny but they were definitely worth it.


You might as well call these pancakes dessert since I served them alongside my favorite sauce ever: a vanilla-bean creme anglaise. Think: the best vanilla bean ice cream, melted and smothered on top of your pancakes. Yeah, it's awesome - your tastebuds and tummy will thank you.

Pear-Crème fraîche Pancakes

Yields: 12 - 16 pancakes

1 cup whole wheat flour

1/2 cup flour

3 tbsn. sugar

2 tsp. baking powder

1 1/2 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

1/2 cup crème fraîche

3/4 cup + 1 tbsn. milk

2 large eggs

2 tsp. vanilla 

unsalted butter, for cooking

1 large ripe, but firm pear, sliced very thinly

vanilla bean crème anglaise, for serving

In a medium bowl, sift together the flour, sugar, baking powder, salt and spices. Whisk together the crème fraîche, milk, eggs and vanilla. Add the wet ingredients to the dry ones, mixing only until combined. Melt some butter in a large skillet over medium-low heat until it bubbles. Ladle the batter into the pan (about 1/4 cup per pancake). Arrange a slice of pear on top of the batter. Cook for 3 - 4 minutes over medium heat until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another 1 - 2 minutes, until browned. Continue this process with the rest of the batter. Serve with the crème anglaise. 

How to Cook Perfect Pancakes

Pancakes are a simple, good thing. But, that being said, there are a lot of ways to mess a pancake up. I've witnessed my fair share of pancake disasters and disappointments. To me, the perfect pancake is fluffy, light and a bit chewy. If that's your idea of pancake heaven - then please, heed my advice on how to make the most delicious pancakes ever! My favorite buttermilk pancakes are down below, but you could apply these tips to any pancake batter you desire to make an awesome Sunday brunch.

{just a few tips on how to reach pancake nirvana} 

(1) Fluff your flour. Fluff you say? Yes. Anytime I measure flour, I always make sure to lighten the flour by "fluffing" it, just to make sure I always measure the right amount of flour. Not fluffing your flour could result in pancakes that are too heavy - and we don't want that at all!

See! Flour that is light and fluffy!

(2) DO NOT, I repeat, DO NOT over mix your batter. The most important cardinal rule of great pancake making is do not over mix your batter. The best way to make pancakes is to make a well in the dry ingredients, add the wet ingredients in the center, then slowly swirl the two together until just combined. Lumps are perfectly fine - in fact, lumps are very much welcomed.

(3) Grease your pan. Cooking spray is your friend. I find it the easiest way to grease your pan and the most effective. If you don't have cooking spray on hand, butter or vegetable oil should be fine too. Just use it to lightly coat the pan so your pancakes will come off like a dream.

(4) Low and slow... is the name of the game. Although cooking on high flame might get the job quicker, the best way to cook pancakes is on medium-low heat so that the pancakes can cook evenly. As soon as the edges of the pancakes start to lose their shine and bubbles start to rise to the top of the pancake, it's time to flip!

(5) Don't press your pancakes! Pressing your pancakes will not make them cook any faster and plus, you'd be ruining all the effort you put into your pancakes to make them light and fluffy. If you feel the urge - RESIST!

The results of low and slow cooking (on the left) and high temperature cooking (on the right).

(6) Don't stack em. Pancakes are meant to be stacked only if you eat them right away! The best way to eat pancakes is to eat them straight off the griddle but if that's not a possibility - resist the urge to stack your pancakes! The heat from the pancakes will cause them to sog each other up and we wouldn't want soggy pancakes would we?

(7) Racks are your friend. Again, if eating pancakes straight off the griddle isn't a possibility, cooling racks are the best way to house fresh pancakes. Straight off the pan, arrange your pancakes in a single layer to allow the pancakes to cool. Before eating, re-warm the pancakes in a low-temperature oven (about 200 F).

(8) Bask in pancake bliss. Perfect pancakes are only perfect if they are enjoyed. So chow down!

Butter and maple syrup are necessary!

Now, on to my favorite pancake recipe. I have made plenty o' pancakes and I've loved them all - from chai flavored, matcha  flavored, pear filled, chocolate chip studded and more. But, simple, fluffy buttermilk pancakes are a special tool that any home cook can use in their arsenal. These pancakes are awesome, basically. They're incredibly light, fluffy and easy to make. I think it's the mixture of buttermilk and sour cream that makes them extra tasty!

{my favorite pancakes}

Best Buttermilk Pancakes

Yields: 16 4" pancakes

Original recipe here.

2 cups flour

2 tbsn. sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 cups buttermilk

1/4 cup sour cream

2 eggs

3 tbsn. unsalted butter, melted and cooled slightly

1 - 2 tsp. vegetable oil, for greasing the pan

Whisk the flour, sugar, baking powder, baking soda and salt together in a medium bowl. In another medium bowl, whisk together the buttermilk, sour cream, eggs and melted butter. Make a well in the center of the dry ingredients and pour in the wet ingredients and gently stir until just combined - do not over mix! Allow the batter to sit 10 minutes before cooking. Heat 1 tsp. of vegetable oil in a nonstick skillet over medium heat until shimmering. Using a paper towel, carefully wipe it out, leaving a thin film of oil on the bottom of the pan. Pour 1/4 cup portions of the batter on the hot pan and cook until the edges are set, the bottom is golden brown and bubbles on the surface are beginning to break, about 2 - 3 minutes. Using a spatula, flip the pancakes and cook until golden brown, about 1 - 2 minutes. Repeat with remaining batter and serve immediately.

{update!}

This is another amazing pancake recipe that only uses buttermilk, so if you don't have sour cream - these will automatically make breakfast fabulous!

Best Buttermilk Pancakes II

Yields: 20 pancakes

Original recipe here.

2 cups flour (whole wheat works wonderfully too)

3 tbsn. sugar

2 tsp. baking powder

1 tsp. baking soda

pinch of salt

2 eggs

2 cups lowfat buttermilk

2 tbsn. butter, melted

Preheat a griddle over medium heat. In a medium bowl, whisk together the dry ingredients; set aside. In a large bowl whisk together the wet ingredients. Combine the wet and dry ingredients, being careful not to over mix. Throw some water on the griddle, if it sizzles, it's ready. Turn down the heat to medium-low and grease the griddle with cooking spray. Ladle the pancake batter onto the griddle and cook until bubbles start to arise to the top of the pancakes and the edges lose their sheen. Flip, then cook until golden brown. 

Bill Granger's Ricotta Hotcakes

After my trip to New York, I've been desperately trying to re-live my glory days. Glorious food days that is. I miss everything about the city from the stuffy subways to the gorgeous foliage but of course the one thing I miss most is all of that food!! One thing I'll always remember fondly are the pancakes from Clinton St. Baking Company, ohhh the pancakes...

I made Eggplant Parmesan the other day (recipe to come soon) and I had some extra ricotta left over. I decided to make these precious little hotcakes. The eggs are separated and the whites are whipped to airy perfection and then gently folded into the batter. If that isn't enough, ricotta is just barely mixed into the batter, leaving little chunks of ricotta goodness all throughout. Yep, it's true.

To top it all off, and to fully re-live my Clinton St. days, I made a maple butter syrup. The saltiness of the butter and the sweetness of the maple was enough to drive me over the edge. Make these and you'll be looking over the ledge soon yourself!

It's not so obvious, but that little white blob is a chunk of ricotta goodness!!

Bill Granger's Ricotta Hotcakes

Yields: about 12 large hotcakes

Original recipe here.

For the hotcakes:

1 cup ricotta cheese

3/4 cup milk

4 large eggs, separated

1 1/4 cups flour

2 tbsn. sugar

dash of salt

2 tsp. grated lemon zest

1 tsp. baking powder

1 - 2 cups blueberries or other berries, if desired 


For the maple butter syrup:
1/4 cup pure maple syrup
1/4 cup salted butter

Pour the milk into a mixing bowl, then add the egg yolks; mix until combined. Add the flour, baking powder, sugar and salt and mix well. Add the lemon zest and mix. Beat the egg whites until stiff but not dry peaks form. Gently fold throughout the batter, leaving some streaks of white. Lastly, add the ricotta and mix gently (take care not to overmix as you want it to be slightly chunky). Heat a non-stick or cast iron pan over medium heat, then grease lightly with butter or oil. Pour 1/2 cup of the batter (per hotcake) into the pan. If using berries, sprinkle the top of the hotcake with a few berries. Cook on one side until little bubbles appear, about 2 minutes, then flip over and cook on the other side for about 1 minute. Serve with more fresh berries. 


To make the syrup, combine the syrup and butter in a small saucepan over medium heat. Heat until the butter is melted and everything is thoroughly combined. Remove from heat and serve alongside the hotcakes.