How to Make Red Velvet Pancakes
If it’s indulgent home-comforts you’re after, these red velvet pancakes will easily rival your sweetest lemon crêpes.
Served with dark chocolate chips, honey-infused cream cheese frosting and a glug of thick chocolate sauce — they’ve quickly become my favourite way to eat cake for breakfast. And only take 30 minutes to make!
Here’s what you’ll need to start your day on a sweet note.
Ingredients (Serves 2)
For the pancakes:
115g self raising flour
15g cocoa powder
1 tsp baking powder
1 tbsp honey
1 tbsp vegetable oil, plus extra for frying
A couple of drops of red food colouring
30g dark chocolate chips
For the cream cheese frosting:
1.5 tbsp honey
120g cream cheese
Chocolate sauce and chocolate shavings
Step 1: Grab a bowl and mix together the flour, baking powder, cocoa powder and a pinch of salt. Make a well in the middle of your dry ingredients and add the eggs, honey, veg oil, milk and food colouring.
Step 2: Beat the wet ingredients together then stir in the dry ingredients until you have a batter. Don’t worry if there are a few lumps.
Tip: Don’t over-mix your batter! It will make your pancakes less fluffy (and no one likes a limp pancake).
Step 3: Heat some oil in a non-stick frying pan. Ladle in 1/6 of your batter then sprinkle a few chocolate chips on top. Cook for 2 minutes, or until bubbles form on top of the pancake, then flip over and cook for another 2 minutes until golden. Repeat with the remaining batter.
Tip: Use medium heat until the pan is hot, then reduce to a medium-low. Blasting the heat will burn your cakes (or crêpes). Once they’re cooked, keep them warm under a tea towel.
Step 4: While your pancakes cook, mix the cream cheese and remaining honey together. This is your sweet, cream cheese frosting.
Step 5: Serve your pancakes with a dollop of cream cheese frosting and a sprinkle of chocolate shavings. Then add a good drizzle of chocolate sauce over the stack. Enjoy!
If you liked this, we reckon you might also like our Rhubarb And Pear Brown Sugar Pavlova.