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Wednesday, November 17, 2010

Red Velvet Pancakes

Red velvet is never something I would have associated with breakfast. Cupcakes? Yes. Whoopie pies? Definitely. But never pancakes. Long-time readers of this blog know of my pancake obsession, so it's probably no surprise that I couldn't wait to try these. These were probably the most decadent pancakes I've ever made, perfect for a leisurely post-church brunch while we watched a few episodes of Mad Men. Well, napped through, if you're me. We'll blame it on the pancakes.

These weren't my favorite pancakes, not so much because of the taste, but because of my difficulty making them. First I forget the sugar (those first few pancakes were BLECH! These need sugar!), and then I had the hardest time flipping these. I often proclaim my preference for super thin pancakes, but these were so thin that they squashed when I went at them with a spatula.

Despite my problems, these were a fun variation on pancakes. I actually don't think I've ever had red velvet anything before, so I don't have anything to compare them to. Now, I'm excited to make red velvet cupcakes sometime soon--I've heard cream cheese frosting is involved...

One Year Ago: Sweet Potato Apple Casserole

Red Velvet Pancakes
adapted by How Sweet It Is

-1 1/2 cups minus 1 1/2 tbsp milk
-1 1/2 tbsp apple cider vinegar
-1/2 cup whole wheat flour
-3/4 cup all-purpose flour
-1/2 cup granulated sugar
-2 tbsp cocoa powder
-1/2 tsp baking powder
-3/4 tsp baking soda
-2 tbsp red food coloring
-2-3 tbsps mini chocolate chips

1. In a small bowl, whisk together milk and vinegar. Set aside to curdle.
2. In a separate bowl, mix flours, sugar, cocoa, baking powder, and baking soda. Using a spoon, make a well in the center of the flour mixture and pour in the milk and the food coloring. Gently mix, just until combined.
3. On a skillet or griddle, over medium heat, pour 1/4 cup of batter at a time and cook, flipping when it begins to bubble. (*can add chocolate chips to the pancakes while cooking, or top cooked pancakes with chocolate chips)
4. Serve immediately with desired toppings (syrup for us, though Greek yogurt would also be a fun topper. Jessica served hers with cream cheese frosting!)

This post is linked to Eat at Home.