Dessert for Breakfast – Red Velvet Pancakes

Red velvet cake originated in the United States in the early 1900s and gained popularity during the Great Depression. The addition of red food coloring to the batter gives the pancakes their vibrant red color.

This is vegetarian recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Dessert for Breakfast – Red Velvet Pancakes

Cooking Method: Frying Cuisine: American Courses: Breakfast Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 10 min Rest Time 5 min Total Time 30 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup All-purpose flour
• 2 tablespoon Cocoa powder
• 1 teaspoon Baking powder
• ¹⁄₄ teaspoon Salt
• ¹⁄₄ cup Granulated sugar
• 1 cup Buttermilk
• 2 large Eggs
• 2 tablespoon Red food coloring
• 2 tablespoon Unsalted butter
• 1 teaspoon Vanilla extract
• to taste for dusting Powdered sugar

Instructions

1. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, salt, and granulated sugar.
2. In a separate bowl, whisk together the buttermilk, eggs, red food coloring, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes.
7. Repeat with the remaining batter.
8. Serve the red velvet pancakes warm, dusted with powdered sugar.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 47g16%

Sugars 20g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.