Red Velvet Pancakes

The inspiration for these pancakes is the popular American cake "Red Velvet Cake," which delights dessert lovers with its enticing red-and-white appearance and excellent taste. A similar effect is achieved with pancakes, which are much quicker and simpler to prepare.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Dressing

  • 90 g Cheese, creamy

  • 3 spoons Butter, unsalted

  • 100 g Powdered sugar

  • 60 ml Milk, whole milk

  • 0.5 teaspoons Vanilla, extract, natural

  • pieces Butter, unsalted

  • 125 g Wheat flour, white, multi-purpose

  • 1 spoon Cocoa, powdered, unsweetened

  • 1 teaspoon Baking powder

  • 0.25 teaspoons Baking powder

  • 1 pinch Salt, table

  • 1 piece Egg, fresh

  • 240 ml Whey, sour, liquid

  • 3 spoons Sugar, white

  • 40 g Butter, unsalted

  • 1 teaspoon Vanilla, extract, imitation

Steps

  1. Place a small saucepan with butter on the stove and slowly melt it over low heat. Once melted, remove the saucepan from the heat.

  2. In a bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, sugar, red food coloring, buttermilk, and melted butter using a hand whisk.

  3. Make a well in the center of the dry ingredients and pour in the egg mixture. Mix the ingredients well until you get a smooth batter without lumps. Let the batter rest for a few minutes.

  4. While the batter is resting, prepare the pancake topping. In a bowl, using an electric mixer set to medium speed, mix the cream cheese and softened butter for 2 minutes. Once a light creamy mixture forms, add the milk, powdered sugar, and vanilla extract. Continue mixing until the ingredients are well combined and a smooth cream forms, then stop mixing.

  5. Place a larger frying pan on the stove and heat it up. Add a piece of butter to the heated pan and wait for it to melt. Tilt the pan to evenly coat it with butter. Using a ladle, pour about 60 ml of batter into the pan; if the pan is large enough, pour in enough batter for two or three pancakes. Use the back of a spoon to shape the batter into smaller pancakes with a diameter of 10 cm. After about 3 minutes, the bottom of the pancakes will be cooked, and bubbles will start to appear on the top. Carefully flip the pancakes with a spatula and cook the other side for about 2 minutes. Transfer the cooked pancakes to a warmed plate and cover them to keep them warm. Repeat the process until all the batter is used.

  6. Once all the pancakes are cooked, serve them on plates, drizzle with the prepared topping, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 387.36 kcal
  • Fat: 19.86 g
    • Saturated Fat: 11.65 g
  • Carbohydrates: 45.27 g
    • Sugars: 25.59 g
  • Protein: 4.78 g
  • Fiber: 0.57 g

Advice

The ingredients are enough to make 8 pancakes with a diameter of 10 cm. Prepared pancakes can be garnished with fresh fruit (raspberries, strawberries) and mint leaves. Instead of buttermilk, you can use liquid yogurt or milk with a teaspoon of lemon juice (or white wine vinegar) added.