Cocoa-Kissed Red Velvet Pancakes
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Cooling Time: 5 minutes standing
Servings: 10 pancakes
1 cup all-purpose flour
1/4 cup granulated sugar
3 tablespoons cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup reduced-fat buttermilk or low-fat milk
2 tablespoons unsalted butter, melted
1 1/2 teaspoons vanilla extract
1 teaspoon red food coloring
Heart-shaped pancake cutters or cookie cutters (optional)
Optional garnishes: butter, confectioners’ sugar, maple syrup and fresh berries
Combine flour, sugar, baking cocoa, baking powder, baking soda and salt in a large bowl; stir well.
Whisk egg, buttermilk, butter, vanilla extract and food coloring together in a large bowl. Add to flour mixture; stir to combine. Allow mixture to sit for 5 minutes (this produces more tender pancakes).
Heat a nonstick skillet or griddle over medium heat. Brush with a little oil or butter. Add about 1/4 cup batter to skillet. Cook for about 2 minutes or until bubbles start to form on top. Flip and cook for 1 to 2 minutes or until bottom is lightly browned. Serve immediately with butter, confectioners’ sugar, syrup and berries.
Tip: If using pancake or cookie cutters, be sure to coat with a little oil so the pancakes don’t stick. Place cutters in the skillet and pour batter into cutters. Remove cutters before flipping.