Is it just me or are Red Velvet recipes popping up everywhere? I haven’t quite decided if it’s just because of Valentine’s Day or whether Red Velvet is the next big flavour trend – but either way, I thought I’d jump on the bandwagon.
Yesterday was one of those day – the head cold I had been fighting was definitely winning, it had snowed literally ALL DAY, it was cold and miserable. It definitely looked like a great night to have pancakes for supper. With a little fandangling, my favourite pancake recipe became Red Velvet Pancakes. I added some thickened black cherries and a simple cream cheese glaze and my kids inhaled supper like it was their very life breath. E1 ate five pancakes himself.
The only dry ingredient to put into the egg/butter mixture directly should be the cocoa. Use unsweetened cocoa (definitely not hot chocolate powder), and not Dutch Processed, if you can avoid it. The world won’t end if you use the Dutch Process, but you won’t get as much of a red colour.
One of the secrets to traditional red velvet is the use of white vinegar. The reaction between the vinegar and the cocoa is what produces the characteristic red colour. If you are looking for a deeper colour, feel free to use food colouring.
Alternate the red of the dry ingredients with the buttermilk.
Your batter should end up something like this – still slightly lumpy. Don’t mix it to the same consistency as a cake batter or you will be frying up something that has the same texture as shoe leather.
Beat your egg whites for as long as you can then gently fold them into the lumpy batter. If time and patience are truly on your side, fold the egg whites in by thirds. If, by this time, you are like me and have starving
lunatics children breathing down your neck for their meal, just gently fold the egg whites in all at once.
All your hard work will pay off when you flip you pancakes and see them start to rise up – light and airy and delicious.
Whipping together the Cream Cheese Glaze is the final touch on this masterpiece. I used black cherries on top of my pancakes, but you could use any red fruit, heated through, sweetened, and thickened. I pulled together a double batch for my crew and froze the rest for a quick school morning breakfast. Maybe I will still be in the running for mom of the year.
Red Velvet Pancakes with Cream Cheese Glaze
- 3 eggs , separated
- 3 T butter , melted
- 1 T white sugar
- 2 T unprocessed cocoa powder
- 2 T white vinegar
- 1 1/2 c all purpose flour
- 1 t baking soda
- 1 t baking powder
- 1/2 t salt
- 1 2/3 c buttermilk
- For Cream Cheese Glaze
- 1 brick (8 oz) cream cheese, softened
- 1 cup powdered/icing sugar
- 1 tsp vanilla
- 1/4 cup milk - approximately
Stir together melted butter, egg yolks, sugar, white vinegar, and cocoa powder in a large bowl.
In a separate bowl, combine flour, baking soda, baking powder, and salt.
Alternately add buttermilk and dry ingredients to egg/butter mixture until a lumpy batter forms
Beat egg whites to form stiff peaks and gently fold into pancake batter.
Fry on hot skillet - serve immediately
For Cream Cheese Glaze
Beat all ingredients together. Add milk slowly until desired consistency is achieved