Dear Mrs. Butterworth and Aunt Jamima……MOVE OVER!
Do you like Red Velvet Cake, Cupcakes, or Whoopie Pies?
If you answered “YES” then you’re probably drooling by now.
I mean I couldn’t wait til Friday to post this puppy!
Today Red Velvet met my Pancake Batter.
Here’s what happened…
ROUND 1: I tried one batch with oat flour and no butter…ummmm yuck! Let’s say they were a little dense and it took at least 1/2 cup cocoa and 1/4 cup sugar to make them worth biting into.
ROUND 2: I caved and added butter, cause we all know “everything tastes better with butter” as Julia Childs once said. I also tried something new that my nana shared with me today, adding club soda to the batter for some fluffiness. I didn’t have buttermilk, which is what I originally wanted to use and red velvet cake is known for its use of buttermilk. Any good cook can improvise. So I did.
I WANT YOU TO SAVOR EVERY BITE!
1) Cause…..they’re AWESOME.
2) It’s not like you’ll be eating a ton of them daily. Unless you have some sort of pancake problem. Maybe there’s a pancake overeater anonymous club for that.
3) I however need a break from them cause I’ve been playing “mad scientist” in the kitchen for two days and my fingertips and tongue are both stained red.
Oh and incase you’re wondering, YES I’m familiar with food dyes and the health concerns. I do not wish to debate anyone on this.
I wish to just enjoy my pancakes.
Just be aware that it does not act the same way in baking, likely 1/3 cup should be used in place of food dye.
SO HERE IT IS!
Cute little Stencil!
Serves: 10-12 pancakes (Be nice and share this time! But expect to devour at least 3 yourself)
Time: 10-15 mins
I just happen to have pancake molds shaped like hearts, that’s always fun!
- 1/2 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 3-4 Tablespoons (1/4 cup +) cocoa powder (use the good stuff, like Ghiradelli, add more if you desire)
- 2 Tablespoons granulated sugar, or more (I use HAIN organic brand)
- 1 teaspoon salt
- 2 Tablespoons butter, unsalted (the real stuff!)
- 1 cup club soda
- 2 eggs
- 1 teaspoon vanilla extract
- 1 Tablespoon red food coloring
- powdered sugar for dusting
- maple syrup for drizzling
Note: Please note that the batter will be pretty thin and seem watery. The pancakes will also be a thinner pancake, if you use a mold it thickens a bit because it is contained in that small shape.
- Combine dry ingredients in a medium bowl. Set aside.
- Melt butter in small saucepan or microwave glass dish for 30-45 seconds.
- Combine all liquids including eggs in a small bowl, whisk to combine, careful not to splash that red food coloring all over the place (don’t wear white).
Pour the wet ingredients into the flour mixture and whisk to combine. Again, don’t be too aggressive, I have red splatters all over the place!
Heat a griddle or nonstick pan over medium heat. Toss a pat of butter in there, let it melt and measure out a little less than 1/4 cup of batter. Spray the pancake molds with Pam.
Pour the batter gently into pancake mold (if you have one) and let cook until small bubbles begin to form on the surface.
Gotta love that I have a heart shaped mold!
Remove the pancake mold, gently so as to maintain the shape of whatever you’re making and flip the flapjack. Let heat for another minute or so until done! Don’t burn them, pay attention.
Dust with powdered sugar, drizzle with maple syrup, or make a sandwich by spreading nutella (yeah, I said NUTELLA) between two pancakes, then top with the goodies!
SERVE on a PRETTY PLATE alongside a glass of champagne, perhaps a bellini for a V-day Brunch!
One big mouthful of goodness!
- You can use all-pupose flour for the entire recipe, it just made me feel better to add some whole wheat flour. What can I say?
- Like I mentioned earlier, make a sandwich out of two pancakes and spread nutella or some other goodie in the middle, perhaps strawberry or raspberry jam and peanut butter? Now I’m getting a bit crazed and out of hand…what do you think?
- Dust with cocoa powder, or make a cream cheese syrup by combining 1 tablespoon cream cheese, 1/4 cup powdered sugar and 1-2 tablespoons milk. Check the consistency on this…add water if too thick and more cream cheese if too thin.