I have an obsession with red-velvet pancakes, there, I said it. here are very, very few things that excite me about breakfast, Mostly because I am usually running out of the house on most days, I tend to skip them, and If I do bother to sit and have breakfast, It’s usually not that progressively exciting, which is why I usually prefer to eat breakfast at bistros and cafes, other than the honest truth that my lazy self cannot be bothered with the stress of cooking so early, I go eat out most mornings because of one thing, PANCAKES! The warm, fluffy delicious goodness sent down from the heavens has become a major source of motivation for me to leave my house in the morning and go breakfast hunting.
I have never bothered to learn how to make them from scratch and I have a very heavy disdain for store-bought pancake mixes. I am sure you canImagine the core shaking euphoria that reverberated through my body when I walked into my culinary school classroom to a whiteboard that read “pancake” as one of the meal prep for the day – It was pure joy.
Today my mom woke up craving pancakes, and not just any ordinary pancakes, she wanted the fluffy red-velvet pancakes, quite sadly, the only spot I know in Abuja that serves this has recently been closed. It didn’t take long for my mother to remember I can now make pancakes, on her way out of the house, she handed me a wad of cash as my transportation allowance for next week before declaring she wanted pancakes before she returned. I had to get to work!
Making red-velvet pancakes only requires a little tweak of the classic original pancake recipe, it took me little under 30 minutes to create a stack and paired it with a delicious hibiscus curd, a twist on the classic lemon curd. Any sweet sauce, syrup or even honey will work fine with these pancakes.
Easy red-velvet pancakes
- Mixing bowl
- Frying pan
- 1 1/2 cups Flour All purpose
- 1 tsp Salt Regular
- 1 tbsp Sugar Granulated
- 2 tsp Coco-powder Unsweetened
- 3 1/2 tsp Baking powder
- 1 1/4 cups Milk Full cream
- 2 large Eggs Separated
- 3 tbsp Melted Butter Unsalted
- 3 tbsp Red food coloring
- 1 tsp Vanilla extract
- 1-2 cups Water
- Separate egg yolks from whites and keep aside.
- In a large bowl, whisk all dry ingridients together i.e flour, baking powder, salt, sugar & coco-butter.
- In another bowl, mix all your wet ingredients. I.e egg yolks, melted butter, milk, vanilla extract & food coloring. Whisk all contents until everything is well incorporated and fluffy.
- In a small bowl, whisk your egg whites until soft foams begin to form around it. Set aside.
- Slowly incorporate all your wet ingredients with the dry ingredients low whisk everything together as your pouring. Keep whisking until everything is finely mixed and the batter has come to a smooth consistency.
- Pour in the egg whites and incorporate. This should make the barter even smoother and smell fluffy.
- If the consistency of the barter is still very thick, you can add little drops of water and whisk untill your desired consistency.
- Heat a large frying pan over medium heat. Spray with nonstick cooking spray or brush melted some butter on the pan (you can brush over with vegetable oil, but the butter helps add even more flavour. For each pancake, pour 1/3 cup of the batter onto the hot pan. Cook until the surface of the pancake starts to bubble and the edges dry out, then flip and cook the second side.
- Too keep the ready pancakes warm, you can pre-heat a microwave and put the pancakes on a plate and place the it in the oven to keep warm while you cook the remaining batter.
- Drizzle your pancakes with your desired sweet sauce or syrup and enjoy.
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