Since we celebrate Valentine’s Day (of which I recently heard someone call “Single’s Awareness Day”!) on February 14th and Pancake Day on February 17th this year, I thought it would seem logical to have a recipe that is relative to both of these commemorations.
Valentine’s Day and Pancake Day both have their roots in demonstrations of love, and the idea that we must show another the love that is in our hearts. So, this recipe is well suited.
These red velvet pancakes are surprisingly simple, super festive, and I have added a special ingredient which makes them extraordinarily fluffy!
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So, this February season of love, let's get busy in the kitchen using up any stocks of milk, butter and eggs, with these delectable red, heart-shaped, sweet treats. These pancakes could definitely be added to your list of this season's 'forbidden pleasures'. Enjoy them while you can!
Ingredients:
• 1 cup all-purpose flour
• 1 Tbsp. baking powder
• 1 Tbsp. sugar
• 1/4 cup unsweetened cocoa powder
• 2 Tbsp butter, melted
• 1 large egg
• 3/4 cup milk
• 2 Tablespoons red food coloring gel (you can buy it in the cake decorating section at Michael’s)
• 1/4 cup seltzer water
• 1/2 tsp. vanilla
• 2 Tbsp. butter
• 1 Tbsp. baking powder
• 1 Tbsp. sugar
• 1/4 cup unsweetened cocoa powder
• 2 Tbsp butter, melted
• 1 large egg
• 3/4 cup milk
• 2 Tablespoons red food coloring gel (you can buy it in the cake decorating section at Michael’s)
• 1/4 cup seltzer water
• 1/2 tsp. vanilla
• 2 Tbsp. butter
- In a large bowl, whisk flour, baking powder, cocoa powder, and sugar. In a separate bowl, mix the 2 tablespoons of melted butter, the egg, milk, seltzer water, red food colouring gel, and vanilla.
- Add the wet ingredients to the dry, and whisk until combined, but do not overmix, or the pancake batter will get tough.
- Heat the remaining 2 Tbsp. butter in an electric skillet, griddle or nonstick skillet.
- If you’re making these for Valentine’s Day, you might want to do heart-shaped pancakes. Use a metal, heart-shaped cookie cutter.
Spray the inside of your cookie cutter so your batter doesn’t stick.
Don’t overfill it. Put a small scoop of batter in the center of the cookie-cutter, and then use a small spoon to spread it all the way to the edges. It’ll rise a lot!
Wait until your pancake is mostly cooked through to flip it. If you do it too early, it won’t hold its' shape. Cook it for about 4-5 minutes on the first side until it looks very dry around the edges, and then gently remove the cookie cutter, flip the pancake, and let it cook about 1 more minute on the other side.
Serve pancakes warm, topped with syrup and/or butter, cream cheese frosting, strawberries, whipped cream, or whatever else you fancy! They are sure to warm the hearts of your loved ones!
