Saturday, August 07, 2010
Red Velvet Pancakes
I’m a little late posting this, of course, since I made these red velvet pancakes for the Engineer on the morning of our second wedding anniversary. In the weeks before we moved, I focused more on packing boxes than writing up posts for my blog; I did continue taking pictures of what I made, though, so I now have maybe a dozen posts in the works about food I ate in Montreal. I’ll try to get these out of the way in the next week or so. I’ll be making fewer new recipes for a little while, though, since our rental apartment doesn’t have the greatest kitchen, but hopefully I can squeeze in a few restaurant reviews from San Antonio. Anyway, back to the pancakes – I love red velvet anything, and waking up to pancakes is really wonderful. It also helps get rid of that last bit of red food coloring in the pantry. You don’t have to shape these like hearts, of course, and at first, I wasn’t going to bother, but since it was our anniversary and all, I decided to freehand some, and they turned out nice. The recipe is only enough for a few pancakes, but can easily be doubled.
1 cup all purpose flour
1 Tbsp cocoa powder
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
1 Tbsp sugar
1 large egg
1 Tbsp melted butter or vegetable oil
1 cup buttermilk (or lactose-free milk with lemon juice)
1 tsp vanilla extract
¾ tsp red food coloring
Preheat a lightly greased or nonstick skillet (or two) on the stovetop.
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt and sugar. Add in egg, melted butter, buttermilk, vanilla and food coloring and whisk well until batter is smooth and very few lumps remain.
Drop the batter onto the hot skillet in heart shapes – with a spoon, a heart-shaped mold, or a wide-tipped pastry bag – and cook until edges just start to set and bottom is lightly browned. Turn once, and cook again until bottom is lightly browned.
Serve immediately with syrup, berries and/or whipped cream (or lactose-free substitute).