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Red Velvet Pancakes

by
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Introduction

It has been impossible not to notice the growing popularity for that classic of the American South (a region I have a culinary fondness for) the Red Velvet Cake; this is an observation and a personal admission, as my children have requested it for many years recently for birthday cakes (and see my Red Velvet Cupcakes recipe).

Actually, I make these - my speedy, weekend breakfast variant, Red Velvet Pancakes - even more frequently. They're great with raspberries, creme fraiche and a little shaved chocolate, and gorgeous, too, when turned into a dessert, with some vanilla ice cream and a generous glug of glossy chocolate sauce.

It has been impossible not to notice the growing popularity for that classic of the American South (a region I have a culinary fondness for) the Red Velvet Cake; this is an observation and a personal admission, as my children have requested it for many years recently for birthday cakes (and see my Red Velvet Cupcakes recipe).

Actually, I make these - my speedy, weekend breakfast variant, Red Velvet Pancakes - even more frequently. They're great with raspberries, creme fraiche and a little shaved chocolate, and gorgeous, too, when turned into a dessert, with some vanilla ice cream and a generous glug of glossy chocolate sauce.

Red Velvet Pancakes

Ingredients

Makes: approx. 12 pancakes

Metric Cups
  • 150 grams plain flour
  • 1 tablespoon best cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 3 tablespoons granulated sugar
  • 1 pinch of salt
  • 150 millilitres buttermilk or runny plain yogurt
  • 1 large egg
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • red food colouring
  • raspberries to serve
  • creme fraiche to serve
  • grated dark chocolate to serve
  • 1 cup all-purpose flour
  • 1 tablespoon best unsweetened cocoa
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 3 tablespoons granulated sugar
  • 1 pinch of salt
  • ⅔ cup buttermilk or runny plain yogurt
  • 1 large egg
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • red food colouring
  • raspberries to serve
  • creme fraiche to serve
  • grated bittersweet chocolate to serve

Method

  1. In a large bowl, mix together the flour, cocoa powder, baking powder, bicarb, sugar and the pinch of salt. Now, in a measuring jug, whisk together the buttermilk or plain yogurt, egg, vegetable oil, vanilla and red food colouring.
  2. Whisk the liquid ingredients into the dry ingredients to make a thick batter and set to one side while you get out a smooth griddle or non-stick frying pan and warm it on the stove, wiping it with a little vegetable oil first. Add small ladlefuls of the batter onto the griddle and when bubbles start appearing on the surface, after a minute or two, it means the pancakes are ready to turn. They’ll probably need just under a minute on the second side, but it depends on how hot the griddle is, so check as you go.
  3. Serve with some fresh raspberries and a dollop or two of crème fraiche on top of which you have grated some dark chocolate.
  1. In a large bowl, mix together the flour, unsweetened cocoa, baking powder, bicarb, sugar and the pinch of salt. Now, in a measuring jug, whisk together the buttermilk or plain yogurt, egg, vegetable oil, vanilla and red food colouring.
  2. Whisk the liquid ingredients into the dry ingredients to make a thick batter and set to one side while you get out a smooth griddle or non-stick frying pan and warm it on the stove, wiping it with a little vegetable oil first. Add small ladlefuls of the batter onto the griddle and when bubbles start appearing on the surface, after a minute or two, it means the pancakes are ready to turn. They’ll probably need just under a minute on the second side, but it depends on how hot the griddle is, so check as you go.
  3. Serve with some fresh raspberries and a dollop or two of crème fraiche on top of which you have grated some bittersweet chocolate.

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