Sweet chocolate and tangy cream cheese smooshed together with the texture of dreams. Red velvet has proven its popularity as a cake: allow us to present the winning combo in flatter form! Our red velvet pancake recipe is easier than you might think to recreate and a real crowd-pleaser. Leave the lemon and sugar in the cupboard.
To make 20 pancakes, you’ll need:
- 300ml buttermilk
- 100g cream cheese at room temperature
- 125g granulated or caster sugar
- 70ml cup sour cream
- 120g unsalted butter
- 250g plain flour
- 2 tbsp unsweetened cocoa powder
- 2 large eggs
- 3 tbsp milk
- 2 tbsp icing sugar
- 2 tsp red food coloring
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- Maple syrup, for serving
- Melt your butter in a pan over a low heat and leave to cool
- Whisk together the cream cheese, sour cream and icing sugar until smooth, then drizzle in milk as needed until you have a liquid consistency for drizzling – this is your sauce
- Whisk together the flour, cocoa powder, baking soda, baking powder and salt in another mixing bowl
- Beat the eggs and granulated sugar in another mixing bowl until pale yellow, then beat in the buttermilk, melted butter, food colouring, vanilla and vinegar
- Add the egg mixture to the flour mixture and gently fold until just mixed. Tip: avoid over-mixing which would lead to a less fluffy texture in your finished pancakes!
- Heat a large, non-stick skillet over medium-low heat and pour on ladels of batter, spaced evenly apart
- Cook for 3 min or until bubbles on the surface pop slowly and edges begin to firm
- Flip and cook for another 1 to 2 min or until the bottoms are set and the pancakes are cooked through
- Repeat with the remaining batter
- Drizzle with sauce and syrup and enjoy!
If you liked this, we reckon you might also like our Rhubarb And Pear Brown Sugar Pavlova recipe post!