Red Velvet Pancakes

14 02 2011

Mr. SIT loves pancakes. We try and make either waffles or pancakes most every Saturday morning, as a weekend treat. So this Saturday, in celebration of Valentine’s Day, I whipped up a delicious batch of a special red velvet version.

Y’all know how I feel about Red Velvet Cake. And these pancakes came out moist, sweet, and the season’s favorite love hue — red!

If your special someone needs a special treat this V-day morning, or any morning, whip up a batch of these. You’ll love them!


1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons white sugar
2 tablespoons unsweetened cocoa powder
1 large egg
3/4 buttermilk
1/4 cup sour cream
3 tablespoons unsalted butter, melted
1 tablespoon red food coloring
1 teaspoon vanilla extract
Mix together the dry ingredients on one bowl and the egg, buttermilk, sour cream, melted butter, food color, and vanilla in another. Add together and whisk until just combined. The mix will be a little thick, and it’s ok if a smidge lumpy. Heat your frying pan over medium-high heat until hot. Add a little oil spray or butter to grease and a small scoop of your batter. Wait for those cakes to bubble a little (just a couple minutes) and flip them over for another minute or two (you know what to do).

For the topping, I reckoned syrup would just be too sweet, and take away from the red velvet taste. I got extra fancy and whipped up some homemade whipped cream, by just adding 4 or 5 tablespoons of confectioner’s sugar to a cup or so of heavy whipping cream, and beating until your desired texture (we left ours a little soft, so it drizzled on prettily). But plain ol’ Cool Whip would do just nicely too. You could also do a dusting of powdered sugar or a fruit glaze. As you can see from the photo, we did all of the above! Not a “less is more” kind of family.




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