With pancake day around the corner I thought I’d share my recipe for red velvet pancakes.
I like to pair these with whipped cream cheese and vanilla cream and a drizzle of chocolate sauce. Giving me those red velvet cake flavours for breakfast. A dream.
The tanginess of the cream cheese pairs wonderfully with the sweetness of the chocolate sauce and the fluffiness of these pancakes. I like to serve them with blueberries, but they are also great with strawberries. I just always happen to have blueberries at home as they are one of mine and T’s favourites.
These pancakes are also perfect for Valentine’s day. Their vibrant red colour makes them a must have for any romantic breakfast. In fact why not be extra cheesy and make them into heart shapes? They would look adorable.
I cook my pancakes on a medium heat, so as not to let the pan get too hot and burn the edges. After every pancake I like to brush my pan with some oil, but just a drop. Nobody likes greasy pancakes.
To make the cream I whip heavy cream, cream cheese, icing sugar and vanilla flavouring for a few minutes until I get some peaks. I like my cream to be firm in order to be able to stack my pancakes on top. If you have extra time you can even pipe it in a nice patter, however my piping skills aren’t the greatest so I just use a spoon.
As for the chocolate sauce I use store bought one. You could make a ganache, but shop bought is just as nice and one less thing to make. I personally prefer a sugar free version such as Sweet Freedom one.
Red Velvet Pancakes
- 135 g Plain Flour Sifted
- 1/2 tsp Salt
- 1 tsp Baking powder
- 2 tbsp Caster Sugar
- 1/2 tsp Red Food Colouring Powder
- 2 tbsp Cocoa Powder
- 140 ml Milk
- 1 Egg
- 2 tbsp Melted Butter
Whipped Cream Cheese
- 150 g Light Cream Cheese
- 100 g Extra Thick Cream
- 50 g Icing Sugar sifted
- 1 tsp Vanilla Extract
- Whip your cream ingredients until you get soft peaks
- Cover and leave in the fridge
- In a bowl mix the sifted flour, baking powder, salt, sugar, cocoa powder and red food colouring. Set it aside.
- In a jug mix the milk with the egg and melted butter. Whisk until smooth.
- Pour your wet ingredients into the dry ingredients and whisk until you have a smooth batter
- Heat a non stick frying pan on medium heat
- Brush the pan with butter and pour in a ladle of batter
- Let it cook until it starts bubbling up, then flip it using a spatula
- Once the other side is cooked, move the pancake on to a plate
- Brush the pan with some oil and fry the next pancake. Repeat until you have no more batter left.
- Serve pancakes with the whipped cream, fresh fruits and berries.