One of the things I look forward to most on the weekends is brunch – either something made in my kitchen, someone else’s or at a restaurant.
My sister tipped me off to this recipe (because she knows I’m obsessed with red velvet anything). I made these for Saturday brunch this weekend.
- 2 c. all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 6 T. granulated sugar
- 2 T. unsweetened cocoa powder
- 2 large eggs
- 1 1/2 c. buttermilk
- 1/2 c. sour cream
- 2 tsp. red food coloring
- 4 teaspoons vanilla extract
- 4 T. melted butter
- chocolate chips
- Combine all dry ingredients in a large bowl and set aside.
- In a separate bowl, whisk together the egg, buttermilk, sour cream, food coloring and vanilla.
- Add wet ingredients to dry and mix just until combined.
- Scoop batter onto a griddle or into a pan heated at medium low heat using a soup ladle. (I used an 8-inch cast-iron skillet.) Cook until lightly brown on both sides.
- Serve with butter and golden syrup drizzled on top.
These are a very dessert-like pancake and, therefore, probably won’t be something you eat very often. If you like red velvet, you’ll love these pancakes. They taste exactly like a red velvet cake or cookie.
The recipe I used called to cook the pancakes over medium-high heat. I had to scrap the first two or three pancakes because they burned immediately when cooking over medium heat. It was only when I turned the heat down to medium-low that they didn’t burn. Of course this was a brand new cast-iron skillet – so that may have had something to do with it.
Also, if you’ve never heard of golden syrup, you really ought to try it. I first tried it when I was in London. It’s a staple of British baking/eating but you should be able to find it here – possibly even at your local grocery store. There’s no other way to describe golden syrup other than to say it’s ‘golden’ and very thick. Much thicker than a maple syrup. Possibly as thick if not thicker than corn syrup. The recipe my sister sent me for these pancakes called for maple syrup. But red velvet + maple syrup seemed like a horrible combination to me.