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Video: Red Velvet Pancakes

What could possibly improve upon a fluffy stack of griddled American pancakes smothered in syrup? Why, a fluffy stack of RED VELVET American pancakes smothered in cream cheese syrup, that’s what!

 Watch Tarek making a stack-load of amazing Red Velvet Pancakes in our video:

Pancake brunch is calling…    

Red Velvet Pancakes  

With these beautiful pancakes, our affair with everything Red Velvet can start first thing in the morning! Keep an eye on them as they cook in the pan, as the longer they cook, the darker the colour will become.  

Makes 8 pancakes  

For the pancakes

135g (5oz) plain flour

20g (¾oz) cocoa powder

1 tsp baking powder

¼ tsp bicarbonate of soda

¼ tsp salt

235ml (8fl oz) buttermilk

1 tbsp white vinegar (can be cider, wine or distilled)

55g (2oz) caster sugar

1 large egg

½ tsp red gel paste colouring (mixed in 1 tbsp water, if wished)

1 tsp vanilla extract

35g (1¼oz) unsalted butter, melted

Vegetable oil, for the pan

 

For the cream cheese syrup

80g (3oz) full-fat cream cheese, such as Philadelphia, softened

45g (1½oz) unsalted butter, softened

125g (4½oz) icing sugar

¼ tsp vanilla extract

60ml (2fl oz) whole milk, plus more if desired  

 

  1. To make the pancakes, in a mixing bowl whisk together the flour, cocoa, baking powder, bicarbonate of soda and salt by hand.
  2. In a jug, mix the buttermilk and vinegar together and set aside for 2 minutes.
  3. Pour the buttermilk and vinegar into a mixing bowl and add the caster sugar, egg, red colouring, vanilla and melted butter. Mix together until thoroughly combined. Slowly add the dry ingredients to the wet, mixing until the ingredients are just incorporated.
  4. Put a non-stick frying pan on a low-medium heat. To make your first pancake, add a little vegetable oil to the pan so it doesn't stick, then spoon 4 tablespoons of the batter into the pan. Let the pancake cook, undisturbed, for 1-2 minutes until bubbles rise to the surface and the edges look dry. At that point, lift the underside up with a spatula to make sure it's nicely browned and flip over. Continue to cook for about 1 minute more until the second side is also nicely browned. Remove from the pan and place in a warm oven while you cook the rest of the pancakes.
  5. To make the cream cheese syrup, using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk combine the cream cheese and butter on a medium speed for about 2 minutes, until light and fluffy.
  6. Add the rest of the ingredients on a lower speed, withholding some of the milk, and mix until well combined. Add more milk to thin out the mixture to your desired consistency. Pour the cream cheese syrup on top of the pancakes and enjoy.

 

Recipe taken from Life is Sweet: 100 original recipes for happy home baking by Tarek Malouf and The Hummingbird Bakers (Fourth Estate, 2015)  

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