Cheese / Chocolate / Dessert / Tips and Techniques / Video

Red Velvet Pancakes

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It’s 3 days to Christmas and it’s beginning to smell a lot like the most wonderful time of the year in my kitchen. Turkeys, fruitcake, log cakes and cookies are filling my home (and tummy) with festive cheer. But there’s one recipe that I’m saving till Christmas morn, and that’s my red velvet pancake recipe.

How can a stack of warm fluffy red pancakes with white cream cheese glaze dripping over its edges not put you in the Christmas spirit first thing on Christmas day? I promise you’ll let out a little ‘hallelujah’ when you taste these pretty and tasty pancakes. Plus, pancakes are really easy to make and really hard to go wrong. So go ahead and whip up a stack to share with your family and friends!

If you’re going to be busy on Christmas morning, you could make the batter the night before and refrigerate it overnight. Be sure to watch the video below in which I share lots more tips on achieving perfect pancakes from start to finish.

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Red Velvet Pancakes with Cream Cheese Glaze

Pancake Batter:
2 ¼ cups plain flour
1 tablespoon cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups whole milk
2 tablespoons lemon juice
½ cup fine sugar
2 large eggs
2 tablespoons red food colouring
2 teaspoons vanilla extract
⅓ cup salted butter, melted
Butter, (to grease the pan)

Cream Cheese Glaze:
120 grams cream cheese, softened
60 grams unsalted butter, softened
30 grams icing sugar, sifted
3-4 tablespoons milk

1. To make buttermilk, add lemon juice to milk and let it sit for 10 minutes.
2. For cream cheese glaze: Blend softened cream cheese, butter, and icing sugar together. Add milk a bit at a time until desired consistency is achieved. Set aside for serving.
3. Sift all the flour, cocoa powder, baking powder, baking soda and salt together. Set aside.
4. Whisk the buttermilk, eggs, melted butter, vanilla extract, sugar and red food colouring together.
5. Then stir in the sifted dry ingredients.
6. Heat up a non-stick frying pan on low heat and brush the bottom of the pan with butter.
7. Using a ¼ cup measuring cup, pour batter onto hot pan and cook.
8. When the top of the pancake starts to bubble, flip it over and continue cooking for about a minute or so.
9. Remove from pan, drizzle with cream cheese and serve warm!

red velvet pancake

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