Red velvet cupcakes? That was so 2008! The red velvet has evolved significantly in the past couple of years, from the red velvet cupcake to the red velvet whoopie pie and now the newest iteration: the red velvet pancake. Since trying to catch the ever elusive Buttermilk Truck would be next to impossible (we hate waiting in line for anything), the next best thing was to try and make these at home.
Red Velvet Pancakes
adapted from The Kitchy Kitchen
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons white sugar
2 tablespoons unsweetened cocoa powder
1 large egg, lightly beaten
3/4 buttermilk
1/4 cup creme fraiche or sour cream
3 tablespoons unsalted butter, melted
1 tablespoon red food coloring
1 teaspoon vanilla extract
Directions
In a large bowl whisk together the dry ingredients.
In a separate bowl whisk together the egg, buttermilk, and creme fraiche/sour cream,melted butter, red food coloring, and vanilla extract.
Add them together and whisk just until combined. A little lumpy is fine.
Heat a frying pan or griddle over medium high heat. When hot add butter or oil to grease, followed by a small scoop of the batter. Wait for the pancakes to bubble (2-3 minutes), flip and cook for a minute or two more.
The topping called for marscapone but since our neighborhood Ralph's didn't carry it, we improvised with whipping up some vanilla and lemon-flavored cream to top it off. Overall, the pancakes were quite tasty - it had the flavors of a red velvet cake but was not sweet at all. The maple syrup and whipped cream provided the needed sweetness. It was a little heavy though so definitely not an everyday breakfast - will reserve this only for special occasion breakfasts.