I think that holidays like Valentine’s Day always deserve a special breakfast. Why not start off the day on a good note? Of course, I could say the same thing about just about every morning, because I tend to think that every day should start out on just as good a note as the holidays. These pancakes are perfect for surprising your loved one – holiday or not. They’re heart-shaped Red Velvet Pancakes.
I took the inspiration for the pancakes from classic red velvet cake, which is typically flavored with a little bit of cocoa powder and a generous amount of buttermilk. In the cake, the cocoa flavor is noticeable, but there isn’t enough to really give the cake a chocolaty feel. It primarily lends some dark color to the cake (red in theory, as cocoa powder reacts with baking soda and takes a reddish tinge as a result). The real color of these pancakes, however, comes from food coloring just as the red color of a red velvet cake does. The more food coloring you use, the redder your pancakes will be. Take the amount given below as a guideline and color to your own specifications.
The pancakes are not too sweet because they’re meant to be topped with lots of syrup and maybe some whipped cream. You can definitely get the cocoa notes from them, as well as the rich flavor of buttermilk. They’re a nice change – both in taste and appearance – from regular pancakes. You can use a spoon to spread the batter into heart shapes or use a pastry bag to draw them. You can also place a heart-shaped cookie cutter on the hot pan and pour the batter right into it.
Serve with syrup, whipped cream, berries and a big kiss, too.
Red Velvet Pancakes
1 cup all purpose flour
1 tbsp cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tbsp sugar
1 large egg
1 tbsp melted butter or vegetable oil
1 cup buttermilk
1 tsp vanilla extract
3/4 tsp red food coloring
Preheat a lightly greased or nonstick skillet on the stovetop.
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt and sugar. Add in egg, melted butter, buttermilk, vanilla and food coloring and whisk well until batter is smooth and very few lumps remain.
Drop the batter onto the hot skillet in heart shapes – with a spoon, a heart-shaped mold, or a wide-tipped pastry bag – and cook until edges just start to set and bottom is lightly browned. Turn once, and cook again until bottom is lightly browned.
Serve immediately with syrup, berries and/or whipped cream.
This batter makes fairly thick pancakes. If you like yours thinner, add an additional 2 tbsp buttermilk to the batter.
Serves 2. Recipe can be doubled.