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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!
