These pancakes are a twist on red velvet cake, and they are just as delicious. The bright red color makes them festive and perfect for a holiday brunch! I recommend making them with a cream cheese syrup, but they would also be delicious with a chocolate sauce, freshly whipped cream, or plain ol’ maple syrup.These pancakes are super rich, and they are great for special occasions. They pair perfectly with a freshly-brewed cup of Community Coffee (which grew from a small country store in Baton Rouge 90+ years ago!) Of course, mimosas or sparkling wine are also a great option for any brunch.
Red Velvet Pancakes Recipe, Adapted from The Loveless Cafe in Nashville.
2 c. all purpose flour
1 c. powdered sugar
1/2 c. unsweetened cocoa
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. buttermilk
2 large eggs
1/2 c. granulated sugar
2 tablespoons red liquid food coloring
cream cheese syrup (see recipe below)
1. Sift together flour, powdered sugar, unsweetened cocoa, baking powder, baking soda, and salt into a large bowl. [Sifting is important to break up any lumps in the powdered sugar, cocoa, baking powder, or baking soda.]
2. In a separate bowl, whisk together eggs and sugar until light and fluffy (about 2 minutes). Whisk in buttermilk until thoroughly combined. Whisk in red dye. [This step can be done with the whisk attachment on a stand mixer.]
3. Gradually stir buttermilk mixture into dry mixture, just until ingredients are moistened. [The batter may be slightly lumpy. Do no over mix on this step. If you over mix, your pancakes will not be light and fluffy.]
4. Pour 1/4 cup batter for each pancake onto a hot, buttered griddle or a non-stick skillet. [If using an electric skillet, set to 350 F.] Cook until tops are covered with bubbles and edges look dry and cooked [about 3-4 minutes]. Turn and cook 3-4 minutes, or until done. Place in a single layer on a baking sheet and keep warm in an oven at 200 F for up to 30 minutes.
Cream Cheese Syrup Recipe
1 package cream cheese, softened (8 ounces)
1 cup butter, softened (2 sticks)
3 cups powdered sugar, sifted
1 tsp. vanilla extract
1. Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended after each addition. Add vanilla, beating until blended.
2. (Optional) Gently heat for a more pourable consistency.
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