Add festive colour to dessert time this Christmas season with these delicious American Red velvet pancakes. This special flavoured sweet treat from Executive Chef Gerard Coughlin at The Chesterfield Palm Beach, which is part of the Red Carnation Hotel Collection, will certainly satisfy your sweet cravings.
If you love pancakes, why not play around with some delicious flavours to transform a favourite bite into a new dessert. Red velvet pancakes don’t only taste divine, but they look so festive. Add some fresh raspberries and mint leaves to dress up these pancakes in Christmassy colours and your festive table will be just perfect.
Preparing red velvet pancakes will take about 30 minutes so make sure you have enough time to quickly whip them together in the midst of the festive celebrations. It may even become a fun family activity if you involve some family members in the flipping of pancakes.
Let us know in the comments of this recipe if you plan to prepare this delightful recipe.
Red velvet pancakes recipe
Course: DessertCuisine: GlobalDifficulty: Easy
2 cups all-purpose flour (scoop and level to measure)
3 tablespoons cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups of milk
2 tablespoons white vinegar
½ cup granulated sugar
2 large eggs
1½ tablespoons red food colouring
2 teaspoon vanilla extract
⅓ cup salted butter, melted
fresh raspberries and mint leaves, for a garnish (optional)
For the cream cheese glaze
6 oz cream cheese, softened
6 tablespoons butter, softened
2 cups powdered sugar
½ cup milk, plus more if desired
½ teaspoon vanilla extract
Preheat an electric non-stick griddle to 350°C.In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt, set aside.Measure out milk into a liquid measuring cup and whisk in vinegar, allow the mixture to rest for 2 minutes.Pour milk mixture into a separate large mixing bowl and add in sugar, eggs, red food colouring, vanilla and melted butter.Whisk the mixture until well combined. While whisking, slowly add in dry ingredients and mix just until combined.Butter griddle if necessary and pour about a ¼ – ⅓ cup batter (depending on how large you want your pancakes) at a time onto hot griddle (you can also use the back of measuring cup or spoon to lightly spread batter from the centre out to the edge for an even consistency).Cook until bubbles begin to appear on the top surface of the pancakes then flip and cook opposite side until the pancake is cooked through (To avoid the top of the pancakes being brownish red, flip them a little earlier than you normally do with pancakes).For the cream cheese glazeIn a mixing bowl, using an electric hand mixer set on medium speed, blend cream cheese and butter until well combine and fluffy, about 2 minutes.Add in remaining ingredients and mix about 1 minute until well combined, adding additional milk to thin if desired.Pour your glaze onto your pancakes when ready to serve. Store any remaining glaze in the fridge. Add fresh raspberries and mint.
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