Red Velvet Pancakes for Valentine's Day breakfast.
This is as close as you can get to having chocolate cake for breakfast, while still being able to call it breakfast instead of dessert.
I made both
Buttermilk Pancakes, and red velvet pancakes. The red velvet pancakes have a slightly cakier texture. They're not as fluffy as the buttermilk pancakes, and they have satisfying not-too-sweet chocolate flavour.
The chocolate pancakes paired well with the flavour of the buttermilk caramel syrup that I made.
This syrup is a pancake game changer. I caught them licking their plates. And I would have probably done the same if I hadn't just given them the 'where are your manners' speech. We love our maple syrup in this house, but I'll be making this buttermilk caramel syrup again.
I hope you had a happy Valentine's Day!
Red Velvet Pancakes
Ingredients
1/2 cup unsalted butter, melted and cooled
2 cups buttermilk*
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs
1 tsp vanilla
1/2 tsp red gel food colouring
Directions
In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. I found cocoa to be lumpy so I sieved the ingredients together.
Whisk together the buttermilk, vanilla, melted butter, food colouring, and eggs in a separate bowl until well combined.
Mix the wet and dry ingredients. Allow batter to sit for a few minutes.
Lightly butter a large frying pan and set over medium heat. Use a 1/3 cup of batter for each 6” pancake. Flip each pancake when bubbles form on the surface and the edges begin to brown, 2-3 minutes. If your pancakes brown too quickly, turn heat down to medium-low. Cook the other side for another 2-3 minutes or until browned.
Serve right away or keep warm in a low oven while you cook the remaining pancakes.
Ingredients
1 1/2 cups buttermilk*
1 cup sugar
1 cup brown sugar
1/2 cup salted butter
1 tsp baking soda
1 tsp vanilla
Directions
In a large saucepan, bring buttermilk, sugars, and butter to a boil over medium heat. Remove from heat and whisk in baking soda, then vanilla. It will foam up, so be sure to use a large enough saucepan. As it cools, most of the foam will disappear.
*If you don't keep buttermilk on hand, make your own buttermilk with one tablespoon of lemon juice or vinegar for each cup of milk. Put the tablespoon of lemon juice or vinegar in your measuring cup, then add the milk to measure one cup of buttermilk. Allow to sit for a few minutes before combining with the other ingredients.
