Valentines and Pancake day are fast approaching. Whether you plan to indulge alone or treat your special someone to breakfast in bed, I have a recipe that will have you salivating from the batter to the plate!
I’ve never been one for boring pancakes (yes, I class English pancakes as boring), so when I stumbled across the Red Velvet pancake on the iHop menu I knew it would become one of my favourite recipes. I admit, this recipe requires a little more patience than most pancakes but believe me when I say it is worth it.
Plain flour 120g
Baking powder 3 tsp
Pinch of salt
Unsweetened Cocoa Powder
Caster Sugar 3-4 tbsp (or to taste)
Egg x1 (beaten)
Red food colouring x4 tsp
Vanilla Extract x2 tsp
Buttermilk 6fl oz.
Unsalted Butter (melted) x2 tbsp
Bicarbonate of Soda x1 tsp (Optional)
White distilled vinegar x1 tsp (Optional)
Extra butter or Olive oil for greasing the frying pan.
N.B. The brand of cocoa powder and red food colouring are two of the most important ingredients as they will determine the richness of the red colour. If you opt for a cheap cocoa powder and food colouring the pancakes will come out brown. My favourite tried and tested products are Green & Black’s cocoa powder and Dr. Oetker food colouring, for any red velvet bakes. If using the Dr. Oetker food colouring purchase two tubes which measures out at 4 tsp.
Begin by sifting the flour and dry ingredients into a bowl one by one and set aside (i.e. Flour, baking powder, salt, cocoa powder).
In a separate bowl, whisk together the sugar and egg for a few seconds until well mixed.
Melt the butter in a saucepan over the lowest heat, ensuring that it does not burn. When melted, add to the egg and butter mixture, along with the vanilla extract and whisk together.
Pour the buttermilk into a measuring jug and add the red food colouring to the jug itself. Mix together with a spoon until the buttermilk is red in colour. Next, add the bicarbonate of soda and vinegar to the buttermilk and stir in well. (N.B. Although all good red velvet recipes call for this step, I once forgot to add this part to the recipe and I didn’t taste a dramatic difference, so it can be optional)
Add half of the buttermilk to the wet mixture and use the whisk to mix well. Then sift half of the dry ingredients into the bowl and whisk; repeat this process until all ingredients are combined.
The trickiest part of the recipe is ensuring that the pancakes don’t burn. This will require your full attention:
Heat a frying pan on low-medium heat and drop in a small amount of butter or olive oil; tilt the frying pan so that the full surface is covered, and using a ladle pour a small amount of the batter into the centre of the pan.
Once you begin to see bubbles forming on the top of the pancake, flip it over using a spatula. Warning, if the pancakes are looking too dark they may be burning! Don’t panic, turn down the temperature and cook them on a lower heat. (That’s the most tedious part).
Serve with a drizzle (or dollop) of cream cheese frosting, sprinkle with icing sugar, drown in maple syrup or marry with a sweet berry compote.