- Flour2 Cups
- Powdered Milk1 TablespoonsDissolve in 2 cups of water
- Pure Cocoa Powder1.5 Tablespoons
- Egg2 Medium Sized
- Melted Butter2 Tablespoons
- Vinegar1.5 TablespoonsI used brown spirit vinegar, use any type of vinegar
- Baking Powder1 Teaspoons
- Baking Soda1/2 Teaspoons
- SugarAbout 3/4 to 1 CupTo taste
- ButterFor frying, preferably unsalted. Substitute with oil
- Red Food Colouring1.5 to 2 TablespoonsI used liquid red food colouring, you can also use powdered red food colouring
These pancakes were really delicious and fluffy. This recipe makes about 7 pieces of pancakes.
1. Sift flour into a bowl, add the baking powder, baking soda, cocoa powder and sugar. Mix all ingredients together.
2. Add 2 cups of water to a bowl, add the milk, stir until it dissolves, then add the vinegar. Stir and let it sit for about a minute or two.
3. Break the eggs into another bowl, add the melted butter and the red food colouring, then transfer the egg mixture to the milk mixture. Beat until all ingredients are combined.
4. Pour the egg and milk mixture into the flour bowl, give it a gentle stir until all ingredients are combined. By now the contents of the bowl should have a nice red colour. It’s also okay to have some lumps in there. Don’t over mix or over stir so the pancakes will retain its fluffiness and you don’t get chewy pancakes.
5. Add about 1 to 2 teaspoons of butter to a pan, heat up, pour in some of the pancake mixture, when you notice bubbles over the surface of the pancakes, flip to the other side. Don’t flip until you notice those bubbles. It is also best to fry on low heat as red velvet pancakes tend to cook or burn faster than regular pancakes.
Repeat until you have exhausted the batter.
Your Red Velvet Pancake is ready. Serve with any syrup of choice, sprinkle with powdered sugar or any glaze of choice.
When frying the pancakes, use preferably unsalted butter since regular salted butter was already added to the pancake batter. If you only have regular butter, just increase the amount of sugar you add when making the batter so the pancakes don't come out on the salty side and there is a good balance between salty and sweet. You can also substitute butter with oil. Red velvet pancakes need more sugar than regular pancakes so take note of that.
The pancakes were really nice and fluffy, these same ingredients and method of preparation can be used to make regular fluffy pancakes. Just exclude the cocoa powder and red food colouring when making your regular pancakes and use less sugar.
For another pancake recipe, check out this chocolate pancake recipe.