If you live around Philadelphia, you might be familiar with the infamous Green Eggs Cafe. Most of my friends and even my sisters have been here before. I have been wanting to go for a long time to try their Red Velvet pancakes. However, I’m living on a budget and I certainly wouldn’t count $13 for pancakes affordable. Granted, their pancakes are quite special, with “chocolate morsels and strawberry mascarpone layers, topped with maple syrup, chantilly cream and fresh strawberries,” according to their menu. I do love mascarpone.
But as you can see, I’m keeping things simple for today’s recipe. Also note that this recipe results in a lighter batter. In order to get the fluffier texture shown in my photo, I added a little more flour (you can also decrease the amount of liquid) to make the batter thicker.
Red Velvet Pancakes
adapted from here
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 Tbsp sugar
- 2 Tbsp unsweetened cocoa powder
- 1 egg
- 3/4 cup buttermilk (mix 3/4 cup of milk with 1 Tbsp vinegar or lemon juice and leave to curdle for about 5-10 minutes)
- 1/4 cup sour cream
- 1 Tbsp red food coloring
- 1 tsp vanilla extract
- 3 Tbsp butter, melted
- Whisk flour, baking powder, baking soda, salt, sugar and cocoa powder in a large bowl.
- In another large bowl, beat egg with buttermilk, sour cream, food coloring and vanilla extract until smooth.
- Slowly whisk in the flour mixture, adding melted butter in gradually as well, until all lumps are out.
- Heat a large nonstick pan over medium heat, then drop in batter 1/4 cup at a time to form pancakes.
- Flip when bottoms are set and bubbles are forming on top and cook until firm and fluffy all the way through.
- Serve warm with cream cheese or syrup.
Question of the day: What is your favorite breakfast food?
If there’s any recipe you’d like to see, comment below and let me know!
Until next time,