RECIPE: Red Velvet Pancakes

February 12, 2015 at 7:54 am · Filed under Breakfast & Brunch, Christmas, July 4th/Independence Day, Mother's Day, Valentine's Day

Red velvet pancakes: use seasonal garnish
for July 4th, Christmas, Valentine’s Day or
Mother’s Day. Photo courtesy Taste Of
Home.

For a special Valentine’s Day breakfast, brunch or lunch, Taste Of Home magazine suggests these red velvet pancakes.

Red food works for July 4th and Christmas, of course. Just vary the garnish:

Christmas: mint leaf or sliced kiwi (or make green whipped cream!)

Valentine’s Day: red berries

July 4th: whipped cream, crème fraîche or mascarpone; plus blueberries

Note that the recipe below is for a party-size batch of pancakes—five batches of 16 pancakes per batch.

However, the mixed dry ingredients can be divided into five batches, which can be stored in a cool, dry place for up to 6 months. You can use the recipe as a guide to make smaller amounts.

Or, make the five-batch lot, and give the four extra batches as Valentine gifts—tied with a red ribbon.

RECIPE: RED VELVET PANCAKES

Prep time is: 30 minutes, cooking time is 15 minutes per batch.

Ingredients For 5 Batches (10 Cups Mix Total)

10 cups all-purpose flour

1-1/4 cups sugar

2/3 cup baking cocoa

6 teaspoons baking soda

4 teaspoons baking powder

5 teaspoons salt

Additional Ingredients (For Each Batch)

2 cups buttermilk

2 eggs

2 tablespoons red food coloring

Butter and maple syrup

Preparation

1. COMBINE the first six ingredients in a large bowl. Place 2 cups in each of five resealable plastic bags or containers.

2. PREPARE pancakes: Pour the mix into a large bowl. In a small bowl, whisk the buttermilk, eggs and food coloring. Stir into the dry ingredients just until moistened.

3. POUR the batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown.

4. SERVE with butter and syrup.

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