Red Velvet Pancakes with Buttermilk Caramel Syrup

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.

Buttermilk Caramel Syrup

Adapted from this recipe at Kreations by Kara

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.

  

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Egg Nog Pancakes

Breakfast this morning provided the perfect opportunity to use the egg nog lurking in the fridge since Christmas.  

Egg Nog Pancakes!  I used my Classic Buttermilk Pancake Recipe, and substituted egg nog for a cup of the buttermilk in the batter.  An easy switch that resulted in a great batch of pancakes.

I'm thinking I can use the rest in a batch of banana bread, since we've got some perfectly browned bananas waiting to be baked into something.

How do you use up leftover egg nog?

Egg Nog Buttermilk Pancakes

1/2 cup unsalted butter, melted and cooled

1 cup buttermilk*

1 cup egg nog

2 cups all-purpose flour

1/4 cup granulated sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 eggs

1 tsp vanilla

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Whisk together the buttermilk, egg nog, vanilla, melted butter and eggs in a separate bowl until well combined.

*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.

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.

Maple syrup is required :)

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Pancakes Bananas Foster

This may just be our new favourite way to eat pancakes.  Fluffy buttermilk pancakes, smothered in caramelised bananas.

Pancakes Bananas Foster, aka pancake heaven.

My standard buttermilk pancake recipe gets kicked up a notch with the addition of mashed bananas to the batter, then topped with sweet and syrupy bananas that could easily be eaten straight out of the pan.  Or spooned over ice cream, or shortcake, or waffles, or french toast, or cheesecake... the possibilities are endless!

The next time you decide to make pancakes, try them like this.  You may find them to be your new favourite.  

And adding a swig of dark rum to the pan while the bananas are cooking wouldn't be out of line at all :)

Buttermilk Bananas Foster Pancakes

For the Banana Buttermilk Pancakes:

Ingredients

2 cups all-purpose flour

1/4 cup granulated sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 cups buttermilk*

2 eggs, slightly beaten

2 ripe bananas, mashed

1/2 cup unsalted butter, melted and cooled

1 tsp vanilla

Directions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. 

Whisk together the buttermilk, vanilla, melted butter, bananas, and eggs in a separate bowl until well combined. 

*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.

Mix the wet and dry ingredients.  Allow batter to sit for a few minutes.

Lightly grease 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 look golden, 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. 

For the Bananas Foster:

Ingredients

1/4 cup butter

1/2 cup brown sugar

1 tsp vanilla extract

1/2 tsp ground cinnamon

3  bananas (ripe, but still firm) sliced

Dark rum or spiced rum, optional

Directions

In a large, deep skillet over medium heat, melt butter. Stir in sugar, vanilla and cinnamon. When mixture begins to bubble, add bananas.  Cook until bananas caramelise and turn golden brown.  

Go ahead and add a splash of dark rum while the bananas are cooking, if you'd like :)

To serve, spoon bananas foster over pancakes. 

Click here for more pancake ideas!

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Pancake Tuesday

Today is Pancake Tuesday... or Shrove Tuesday, or Fat Tuesday... depending on where you live and how you  celebrate.  I have never been to Mardi Gras, nor have I ever participated in a Pancake Race, but in recognition of this day we will have pancakes for dinner. 

Which will make this breakfast-for-dinner-loving-girl very happy indeed.  My go-to pancake recipe is a standard buttermilk one, which I've shared at the end of this post.  It  makes wonderfully thick and fluffy pancakes, but I'm tempted to try something different tonight.  

Like these German Apple Pancakes at Jamie Cooks it Up!  Amazing, no?

There is no shortage of alternative pancake inspiration out there and in the spirit of true over-indulgence, I believe a Pancake Buffet may be the answer.  Seriously, check these out:



Whole Wheat Brown Sugar Banana Bread Pancakes with Vanilla Maple Glaze at How Sweet It Is

Orange-Vanilla Greek Yogurt Pancakes (Whole Grain) at Aggie's Kitchen

Pannukkau {Finnish Pancake} at the Recipe Critic



Pancakes Bananas Foster  from yours truly!

Lemon Ricotta Pancakes at A Good Appetite
Including directions for making your own Ricotta!

Buttermilk Oatcakes & Berry Compote at The Curious Country Cook

Edna Mae's Sour Cream Pancakes at The Pioneer Woman

Lemon Ricotta Pancakes with Blueberry Sauce at Ambrosia Baking

Sparkling Apple Cider Pancakes with Sparkling Apple Cider Syrup at Chef in Training

Egg Nog Pancakes from yours truly!

Quinoa Power Pancakes at Rachel Cooks

Healthy Almond Pancakes at Wonky Wonderful

Of course, no Pancake Buffet is complete without an assortment of syrups:

Cinnamon Syrup at Jamie Cooks it Up!

Blueberry Syrup at Closet Cooking

Buttermilk Caramel Syrup at Creations by Kara




Coconut Syrup at Jamie Cooks it Up

Creamy Marionberry Syrup at Oh Sweet Basil

And if one wants to ensure their Pancake Buffet is completely over the top, I give you dessert pancakes:

Boston Cream Pie Pancakes at Country Cleaver

Sour Cream Cinnamon Roll Pancakes with Maple Coffee Glaze by Melissa from No. 2 Pencil at The Pinterest Project

Oreo Cookie Pancakes at Minimalist Baker

Classic Buttermilk Pancakes

Ingredients

1/2 cup unsalted butter, melted and cooled

2 cups buttermilk*

2 cups all-purpose flour

1/4 cup granulated sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 eggs

1 tsp vanilla

Directions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. 

Whisk together the buttermilk, vanilla, melted butter and eggs in a separate bowl until well combined. 

*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.

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. 

Maple syrup is required :)

Happy Pancake Tuesday!

Thank you for featuring me!

  

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