Red Velvet everything — the madness really hit its stride last year, and seems to be holding steady this year. These pancakes, along with some fresh fruit and pan-grilled country sausage were dinner for us recently. We cut down on the sugar a bit so they wouldn’t be quite so dessert-y. They were tender, a little tangy with just a touch of chocolate. Serve them on National Pancake Day, Mother’s Day — or any special breakfast or even dinner, on a cool, drizzly night.
Red Velvet Pancakes
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2 tablespoons unsweetened cocoa powder
3/4 cup buttermilk
1/4 cup sour cream
1 tablespoon red food coloring
1 teaspoon pure vanilla extract
3 tablespoons butter, melted
4 ounces cream cheese
4 tablespoons powdered sugar
2 tablespoons half and half
1/2 cup toasted pecans
Whisk flour, baking powder, baking soda, salt, sugar and cocoa powder in a large bowl.
In another large bowl, beat egg with buttermilk, sour cream, food coloring and vanilla extract until smooth.
Slowly whisk in the flour mixture, adding melted butter in gradually as well, until all lumps are out.
Heat a large nonstick pan over medium heat, then drop in batter 1/4 cup at a time to form pancakes.
Flip when bottoms are set and bubbles are forming on top and cook until firm and fluffy all the way through.
To make a cream cheese topping: Put cream cheese and half and half in a stand mixer and whip until fluffy and smooth. Add powdered sugar slowly. Top pancakes with some of the cream cheese mixture and sprinkle over pecans.
Makes 6 pancakes
Adapted from recipe at foodrepublic.com