Red Velvet Pancakes


Americans always manage to take things to a whole other level. Here the classic southern American cake gets the pancake treatment. Traditionally served with a vanilla cream cheese frosting I thought I would do the same for the pancakes. I have to say I’m a big fan of this particular batter mixture and have used it many times in the past, a few changes have been made for this particular recipe but in essence it’s a traditional American pancake recipe. The key to the perfect pancakes is to cook them over a medium-low heat. In fact a rather low heat is actually perfect for it as it ensures the pancakes don’t brown too much during cooking so you don’t lose that captivating signature red colour.

You will need:

200g self-rising flour
25 cocoa powder
1/2 tsp bicarbonate of soda
½ tsp salt
50g caster sugar
200ml buttermilk
2 eggs, beaten
1 tbsp white wine or cider vinegar
1 tsp vanilla
30g butter, melted
1 ½ tbsp. red food colouring

Cream cheese frosting:
200g cream cheese
45g icing sugar
1 tsp vanilla
1-2 tbsp milk

Butter or oil for frying

How to do it:

  1. In a large bowl mix together all the dry ingredients with a whisk. Mix all wet ingredients in a jug and then slowly start to add to the dry ingredients, whisking constantly until you have a smooth thick batter. Alternatively place everything in a liquidiser.
  2. Heat a pan over a medium-low heat and grease with the butter or oil. Pour in 2-3 tbsp of the batter at a time and fry each pancake for 2-3 minutes then flip and fry for a further 1-2 minutes. If they are browning a little too quickly either reduce the heat or cooking time slightly.
  3. For the cream cheese frosting simply beat all the ingredients together adding more milk if it feels too thick.
  4. Serve the pancakes with a generous drizzling of the vanilla cream cheese frosting or some melted chocolate! 

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