My favourite kind of stacks.
How do I begin to describe the most insanely delicious red velvet pancakes?
Perfect as a post V-day breakfast, these pancakes are fluffy, moist, and have the best consistency. Believe me, I’ve tried out a few recipes that didn’t rise well enough and didn’t have that signature red velvet, vibrant, red colour.
At first bite, the pillowy soft texture is surprising, followed by a rich chocolate flavour, highlighted by the sweetness of the overall dish. The thing I find the most interesting about red velvet is that it is a contrast of flavours: sweet and sour. Although this amazing recipe it is mostly sweet, the sourness is mainly due to the buttermilk you need to add to the batter.
These pancakes go very well with the whipped cream cheese butter, which, like the pancakes itself, is a great combination of sweet and sour. Sweet, from the powdered sugar, followed by hints of sour from the cream cheese.
Sweet and sour.
What a strange combo for breakfast—or any meal for that matter.
But it just works.
I’m absolutely sure you will love these red velvet stacks. Check out the recipe below!
Adapted from Southern Living
2 cups all-purpose flour
1 cup powdered sugar
1/2 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
2 large eggs
1/2 cup granulated sugar
2 tablespoons red liquid food coloring
- Sift together first 6 ingredients into a large bowl.
- Whisk together buttermilk and next 3 ingredients in another bowl.
- Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened.
- Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes.
Whipped Cream Cheese Butter
8oz Softened cream cheese,
1/2 cup softened butter,
1/2 cup sifted powdered sugar, 1/4 cup maple syrup,
1 tsp vanilla
Whip together using hand mixer or by hand with spatula.