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Friday, December 24, 2010

Red Velvet for Breakfast

I saw this recipe earlier this week as I was looking for something new to make on Christmas morning for the boys. I thought these looked so good that I had to share for a fun Christmas Eve post! No time for a test run before the big day but I am a huge fan of red velvet cake so these have to be just as good right?! Truth be told, there were several recipes I looked at but this one caught my eye with the whipped cream cheese topping! Oh my!


Red Velvet Pancake Recipe
Yield: about (14) 4″ pancakes

Dry Ingredients

Flour about 1 ½ cups
Cocoa Powder, unsweetened 2 tbsp
Sugar 3 tbsp
Baking Powder 1 ½ tsp
Baking Soda ½ tsp
Cinnamon, ground 1 tsp
Kosher Salt 1 tsp

Wet Ingredients

Buttermilk 1 ¼ cup
Eggs, large 2 each
Vanilla Extract 1 tsp
Red Food Coloring 1 tbsp
Butter, melted 2 oz about ½ stick

Preparation and Cooking:
Pre-heat griddle or pan over medium heat. For non-non-stick surfaces which aren’t grease the pan with a little oil or clarified butter on a paper towel before proceeding to cook.

Melt butter. (quick tip - place the butter in a bowl and putting it in the microwave on high for 1 minute). Let sit for a minute before mixing into mixture.

Measure all of the dry ingredients and place in a large bowl. Make sure bowl is large enough to hold all of the batter. Then stir to thoroughly combine. I find that a fork or whisk works best.

In a separate bowl, mix the buttermilk, eggs, vanilla and food coloring. Make a well in the center of the dry ingredients and add the buttermilk mixture; stir until mostly combined. Add the melted butter to the batter; folding gently.

For each pancake, pour ¼ cup of batter on to the hot griddle. Cook the pancakes on the first side until they look puffy and are full of bubbles and the edges begin to look dry; about 4 minutes.

Flip the pancakes over and cook on the second side until they are cooked through; roughly another 3 minutes.

Pay attention to your heat, if on the first side the pancakes are getting really dark before bubbles start to form and the edges begin to dry, turn the heat down. Repeat with the remaining batter.

Serve hot with the usual toppings of butter and syrup. Or for the more adventurous and motivated crowd try them with whipped cream cheese. (Recipe below)

Whipped Cream Cheese

Cream Cheese 4 oz
Heavy Cream 1/4 cup
Sugar 2 tbsp
Vanilla 1 tsp
Orange zest 1 tbsp


Place all of the ingredients in the bowl of your mixer.

Using the paddle/beater attachment and the lowest setting, combine the ingredients until well incorporated. Carefully increase the speed and whip the ingredients together until smooth. Serve on top of warm pancakes.


Enjoy & Merry Christmas!

Photo and original recipe source

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