Do you love pancakes? How about red velvet cake? What if you could have both at the same time? The idea of red velvet pancakes is so extravagant, we were almost scared to try out this recipe. Almost – because we did, and it's amazing. And it is guaranteed to impress your Christmas guests.
Red velvet pancakes
Ingredients (makes 20 pancakes):
- 300ml buttermilk
- 100g cream cheese at room temperature
- 125g granulated or caster sugar
- 70ml cup soured cream
- 120g unsalted butter
- 250g plain flour
- 2 tbsp unsweetened cocoa powder
- 2 large eggs
- 3 tbsp milk
- 2 tbsp icing sugar
- 2 tsp red food coloring
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- Maple syrup, for serving
1. Melt your butter in a pan over a low heat and leave to cool
2. Whisk together the cream cheese, soured [sic] cream and icing sugar until smooth, then drizzle in milk as needed until you have a liquid consistency for drizzling – this is your sauce
3. Whisk together the flour, cocoa powder, baking soda, baking powder and salt in another mixing bowl
4. Beat the eggs and granulated sugar in another mixing bowl until pale yellow, then beat in the buttermilk, melted butter, food colouring, vanilla and vinegar
5. Add the egg mixture to the flour mixture and gently fold until just mixed. Tip: avoid over-mixing which would lead to a less fluffy texture in your finished pancakes!
6. Heat a large, non-stick skillet over medium-low heat and pour on ladels of batter, spaced evenly apart
7. Cook for 3 min or until bubbles on the surface pop slowly and edges begin to firm
8. Flip and cook for another 1 to 2 min or until the bottoms are set and the pancakes are cooked through
9. Repeat with the remaining batter
10. Drizzle with sauce and syrup and enjoy!
What to use instead of buttermilk
Buttermilk was once very easy to find, but these days, not all supermarkets stock it, and you may not remember to buy before making your pancakes. The good news is that there are two very easily accessible alternatives to buttermilk that will deliver you fluffy, moist pancakes.
The first is whole milk and lemon. The citric acid in the lemon will help the milk take on similar properties to the buttermilk, activating the baking soda and keeping your pancakes moist. You need about a tablespoon of fresh lemon juice per 250ml of milk.
The other option is to use yoghurt instead of buttermilk. Yoghurt is a fermented product like buttermilk and has a similar profile when it comes to cooking. Just don't forget to add sugar!