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.
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
Chocolate sauce and chocolate shavings
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.