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Recipe: Red Velvet Pancakes

Red Velvet Pancakes

I wish I could take credit for these Red Velvet Pancakes, but this recipe has been put together by the Chef’s at Gousto.

Recipe for making Red Velvet Pancakes with photograph of pancakes topped with cream and chocolate shavings

Ingredients (Serves 2): 

For the pancakes:

  • 115g self-raising flour
  • 15g cocoa powder
  • 1 tsp baking powder
  • 1 tbsp honey
  • 2 eggs
  • 1 tbsp vegetable oil, plus extra for frying
  • 130ml milk
  • A couple of drops of red food colouring
  • 30g dark chocolate chips

For the cream cheese frosting:

  • 1.5 tbsp honey
  • 120g cream cheese

To serve:

Chocolate sauce and chocolate shavings

How To:

Step 1: Grab a bowl and mix together the flour, baking powder, cocoa powder, and a pinch of salt. Make a well in the middle of your dry ingredients and add the eggs, honey, veg oil, milk, and food colouring.

Step 2: Beat the wet ingredients together then stir in the dry ingredients until you have a batter. Don’t worry if there are a few lumps.

Tip: Don’t over-mix your batter! It will make your pancakes less fluffy (and no one likes a limp pancake).

Step 3: Heat some oil in a non-stick frying pan. Ladle in 1/6 of your batter then sprinkle a few chocolate chips on top. Cook for 2 minutes, or until bubbles form on top of the pancake, then flip over and cook for another 2 minutes until golden. Repeat with the remaining batter.

Tip: Use medium heat until the pan is hot, then reduce to a medium-low. Blasting the heat will burn your cakes (or crêpes). Once they’re cooked, keep them warm under a tea towel.

Step 4: While your pancakes cook, mix the cream cheese and remaining honey together. This is your sweet, cream cheese frosting.

Step 5: Serve your pancakes with a dollop of cream cheese frosting and a sprinkle of chocolate shavings. Then add a good drizzle of chocolate sauce over the stack. Enjoy!

More Pancake Tips from Gousto’s Senior Chef Jordan Moore:

  • Use a non-stick pan.
  • Add the mixture to a really hot frying pan.
  • Add a little more oil between cooking each pancake.
  • Use butter, coconut, or rapeseed oil for frying.
  • Spread the mixture out in the pan as quickly as possible.
  • Always add the liquid to the flour gradually, and keep whisking to avoid lumps.
  • When it comes to gluten-free flour, the best ones to use are rice, buckwheat, or coconut flour. For dairy alternatives for milk, you can use almond, rice, soya, or coconut milk.
  • If age-appropriate, adding protein like nuts and seeds to your pancake will help to maintain your blood sugar, keeping you fuller for longer.

Don’t forget to check out our other Pancake Recipes which include a Simple Pancake Batter, American Pancakes and Pancake Kebabs all of which are delicious.