It just so happens that Valentine’s day falls the day before pancake day this year, so I decided to inject a little romance in to these pancakes. I’ve never really known how to make red velvet, but I researched in the internet and it really is just adding cocoa and red food colouring. Pretty simple really, so I decided to go with a fail safe pancake recipe and then the idea of ombré (going from light to dark or vice versa) was an idea that came to me very late at night. These would be great with a cream cheese drizzle, just mix one part cream cheese to two parts icing sugar and loosen with cream or milk.
Serves: 1-2 as a stack
Prep time: 10 mins
Cook time: 4 mins per pancake
- 225g plain flour
- 2 eggs
- 300ml whole milk
- 1 tbsp white sugar
- 1 tsp vanilla
- 2 tsp good quality cocoa powder
- 30ml butter, melted and cooled, plus extra to grease pan
- Pinch of salt
- 2 and a half tsp baking powder
- 1 tube red gel food colouring
- Mix all ingredients accept food colouring in a blender until combined, don’t over blend.
- Grab 3 bowls, and ladle equal amounts of pancake mix in to each.
- Add 2 tsp food colouring to the first bowl, 1 tsp to the next and then 2 drops to the third.
- Heat frying pan, brush with butter and ladle pancake mix in to the center. Cook for 2 mins, or until you start to see bubbles appear. Flip and cook for 2 mins.
- Wipe pan with kitchen towel and repeat coating with butter between each pancake.
- Place pancake on a plate with a tea towel draped over to keep them warm.