Red Velvet Pancakes
I’ve seen a lot of buzz about Red Velvet Pancakes throughout the foodie community lately. I am a fan of a well made Red Velvet Cake and so, I thought I would see if I could develop my own recipe for Red Velvet Pancakes.
The legend behind Red Velvet Cake says that it was a signature dessert in the 1920′s at the famous Waldorf-Astoria hotel. It has enjoyed a renaissance and a cultural following since being featured in the movie Steel Magnolias; resulting in it being firmly ensconced in the food culture of the south.
The red tint was originally achieved by the reaction of the acids in the batter (in this case buttermilk) with the cocoa powder, pulling out the maroon pigments naturally contained in the cocoa powder (anthocyanins if you have to know). Dutch processing diminished this effect and so coloring agents were applied to help retain it’s signature color. The use of beets to help color the batter began with food rationing during World War II. Today, some bakers still use beets to color the cake and add moisture.
The inspiration for these Red Velvet Pancakes came from the several recipes in James Beard’s American Cookery. I was pretty pleased with the initial result. Though, I made a few modifications. The addition of the Whipped Cream Cheese and Butter Pecan syrup came after one taster commented, “Now all you need is the cream cheese frosting decorated with some pecan crumbles!” It was a challenge I couldn’t resist.
You don’t have to make the extra garnishes. The Red Velvet Pancakes are great with the usual suspects: butter and real maple syrup.
Red Velvet Pancake Recipe
Yield: about 14 4″ pancakes
| Dry Ingredients | Amount | ||
| Flour | 8 | oz | about 1 ½ cups |
| Cocoa Powder, unsweetened | ½ | oz | about 2 tbsp |
| Sugar | 2 | oz | about 3 tbsp |
| Baking Powder | 1 ½ | tsp | |
| Baking Soda | ½ | tsp | |
| Cinnamon, ground | 1 | tsp | |
| Kosher Salt | 1 | tsp | |
| Wet Ingredients | |||
| Buttermilk | 1 ¼ | cup | |
| Eggs, large | 2 | each | |
| Vanilla Extract | 1 | tsp | |
| Red Food Coloring | 1 | tbsp | |
| Butter, melted | 2 | oz | about ½ stick |
Method:
If you are going to be using them, begin by making the Butter-Pecan Syrup and the Whipped Cream Cheese. You can hold the syrup warm on the stove while you make the pancakes and the Whipped Cream Cheese can go in a serving vessel on the table.
Pre-heat your griddle or heavy pan over medium heat. If you are using a non-stick electric griddle, set the electric griddle temperature a little under 325°F. You can tell if the griddle is hot enough when a couple of drops of water sprinkled onto the cooking surface “dance” with a sizzle and a hiss, before evaporating. For surfaces which aren’t non-stick you will need to grease it up with a little oil or clarified butter on a paper towel before proceeding to cook.
Next, melt your butter. I do this by placing the butter in a bowl and putting it in the microwave on high for 1 minute. Then, I let the butter sit until I need it in the recipe. This way I make sure the butter isn’t too hot.
Weigh and measure all of the dry ingredient into a bowl large enough to hold all of the batter. Then, with a whisk, stir to thoroughly combine. This breaks up the lumps that might exist in the flour or cocoa powder.
In a separate bowl, thoroughly mix the buttermilk, eggs, vanilla and food coloring. Make a well in the center of the dry ingredients and add the buttermilk mixture; stir until mostly combined. Add the melted butter to the batter; folding gently.
For each pancake, pour ¼ cup of batter on to the hot griddle. Cook the pancakes on the first side until they puff up and are full of bubbles and the edges begin to look dry; about 4 minutes
Turn the pancakes over and cook on the second side until they are cooked through; roughly another 3 minutes.
Pay attention to your heat, if on the first side the pancakes are getting really dark before bubbles start to form and the edges begin to dry, turn the heat down. Repeat with the remaining batter.
Serve hot with the Whipped Cream Cheese and Butter Pecan Syrup.
Whipped Cream Cheese
| Ingredients | Amount | |
| Cream Cheese, softened | 4 | oz |
| Heavy Cream | ¼ | cup |
| Sugar | 2 | tbsp |
| Vanilla | 1 | tsp |
| Orange zest | 1 | tbsp |
Method
Place all of the ingredients in the bowl of your stand mixer.
Using the paddle/beater attachment and the lowest setting, combine the ingredients until well incorporated. Once, you won’t get splattered, increase the speed and “whip” the ingredients together until smooth.
Serve in a small bowl alongside the Butter Pecan Syrup.
Butter Pecan Syrup
| Ingredients | Amount | ||
| Butter. softened | ½ | pound | 2 sticks |
| Pecan halves | 4 | oz | about 1 cup |
| Real Maple Syrup | 1 | cup | |
| Vanilla Extract | 1 ½ | tbsp | |
| Water | 2 ½ | tbsp | |
| Kosher Salt | a | pinch | |
Method:
Preheat the oven to 350°F. Place the pecans on a sheet tray and place them in the oven. Toast the pecans, stirring occasionally, until they are lightly browned and fragrant. You don’t have to go too far, because we are going to cook them in the butter for a few minutes as well.
In the meantime, preheat a heavy 10-inch sauté pan over medium. Add the butter and let it begin to melt.
When the butter is mostly melted, add the pecan halves. Cook for about 3 minutes, stirring constantly, until the pecans are well toasted and have a rich brown color.
When the butter begins to foam around the pecan halves, add the maple syrup all at once. Continue to cook the butter-syrup mixture until it is hot and bubbly.
Momentarily remove the pan from the heat and carefully add the vanilla extract and the water; incorporating with a whisk or wooden spoon. Return the pan to the heat and cook the mixture for a 3-4 more minutes; until the mixture is hot and thickens slightly.
Taste the syrup and add a pinch of salt. Taste again. (It isn’t really necessary to taste the syrup first, but doing so gives you a great example of how salt really influences flavor even in sweet things).
This syrup can be made well in advance and rewarmed before serving. As it cools, it will “break” on you; meaning the syrup and butter will separate. Just give it a good stir before saucing the pancakes.
Enjoy,
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omg…are you kiddin’ me!!! i’m all over this one. making it when i get home this wkend
Wow, this could be pretty sweet. A must try!
The are SWEET! But not overly sweet, the cocoa really cuts the sweetness, even with the syrup.
great idea! looks yummy!
Wow. On one hand, you should be brought up on murder charges just for THINKING of a breakfast like this, much less suggesting other people go out and make it themselves. On the other, I would testify in your defense.
I made these for my Mom today. Totally delicious! Thanks for the recipe.
These were LUSCIOUS! I hinted that I wanted these for Mother’s Day and the hint worked. Best of all-my 5 year old son balked at the ‘red pancakes’ (which I was cool with-more for me!) and sat through most of breakfast refusing to take a bite. Curiosity got him, and one bite led to scarfing down 3 small pancakes and then begging for more! And after he tried the whipped cream cheese, I had to fight him for the rest. These may be reserved for special treats, or maybe every saturday, who knows. Thank you for such an original take on red velvet-yum!
Ohh my God!!!
ALL your recipes and foods look… i dont think theres a right word for it!!
ORGASMIC! Seriously, everytime i look at your pictures (plus amazing photography skills) its just ORGAZMIC!
I really hope Food Network picks you up, because Id love to watch you making your food!!!!!
All the best!
OMG THANK YOU!!!! I can’t wait to make this! I’m going to eat them alllll
Can we get this person a nobel peace prize? OMG…this is unbelieveable.
Oh my goodness, I soooo have to make these! Yummmmmmmmmmmmmmmmmmmmm, what an amazing special breakfast to make!!!
I just made these this morning and they were DELICIOUS! Personally, I think I’ll use a little less cinnamon next time, but they were definitely worth the effort. Good job!!
These pancakes are amazingly rich, and incredibly filling. A little goes a long way, and I hope they’ll keep for another breakfast or two.
While this probably isn’t the most decedant thing I’ve ever eaten, I’m pretty sure it is the most decendant thing I’ve ever made.
These would be great in a heart shape for my anniversary! My husband digs food, and I dig pretty food.
Thanks for this great recipe.
ari
WOW, what a great simple recipe. The pancakes are delicious. We did not make the syrup because of the added calories. The cream cheese topping is out of this world. Yum Yum
I made this for my annual girls getaway to the mountains of Alberta, Canada (where I live) and hot damn they rocked our socks off! I did manage to burn them every so slightly, but they were a delightful addition to breakfast. The whipped cream cheese was the perfect compliment.
These also tasted ridiculously delightful very cold at midnight smothered with the whipped cream cheese.
I made these pancakes today with ease and great success; mostly due to the author’s genius, though partially my own immaturity. Who ever said growing up was mandatory, anyways?
I followed all of the instructions up until it came to pouring the batter onto the griddle. Instead of the traditional circular pancakes, I went for the dinosaur effect. Not to mention a dragon or two… And a Wizard, of course…
Breakfast in bed for the girlfriend, check. Her favorite dessert rendered in pancake form, check. Dinosaurs, Dragons and Wizards all before noontime? Checkmate!
OMGoodness. I can’t wait to make these. I don’t even know how I happened upon this recp. but I’m glad I have. My family loves pancakes, my daughter is a wonderful cook and I’m sure she hasn’t ever heard of these. She will be shocked to see that I’ve come up with something different.
I’ll be sure to get back to you with my sicky fingers..