Red velvet pancakes

Red velvet pancakes

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(10 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4

New York diner-style chocolate pancakes meet red velvet cake in this ingenious brunch dish, stacked up with a sweet maple cream cheese frosting, chocolate chips and fresh blueberries.

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal585
  • fat28g
  • saturates16g
  • carbs67g
  • sugars29g
  • fibre4g
  • protein15g
  • salt1g
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Ingredients

  • 200g self raising flour
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tbsp golden caster sugar
  • ½ tsp vanilla extract
  • 230ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 3 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 25g butter, melted plus extra for frying
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • red gel food colouring

For the toppings

  • 100g cream cheese
  • 4 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 100g chocolate chips
  • icing sugar, for dusting
  • handful blueberries (optional)
    Blueberry

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

Method

  1. Mix all of the pancake ingredients (except the food colouring) together in a large bowl, whisk thoroughly until smooth. Now add a small amount of red food colouring and mix again. Add more colouring until the batter is a rich reddish brown.

  2. Put a small knob of butter in a large non-stick frying pan over a medium-low heat and cook until melted and foaming. Pour 2 tbsp of the mixture into the pan and use the back of the spoon to shape it into a 8-9cm round disc. Depending on the size of your pan you may be able to get 2 or 3 pancakes to cook at the same time. Cook for 2-3 mins on the first side, then flip over and cook for another 1 min on the other.

  3. Heat oven to its lowest setting and stack up the cooked pancakes on a baking tray to keep warm in the oven while you cook the rest. In a small bowl mix together the cream cheese and maple syrup then set aside until needed. To serve, stack the pancakes with the cream cheese mixture and chocolate chips in between them then finish with a final dollop of the cream cheese, a dusting of icing sugar and a few fresh blueberries if you like.

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Comments, questions and tips

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Niamh Doody's picture
Niamh Doody
9th Mar, 2019
4.05
These made a delicious Saturday morning breakfast! I didn't have red food colouring so I just did without. I also added in a little more milk to loosen up the batter. Would recommend to anyway looking for a nice alternative to the traditional French-style crepe.
viktory
1st Mar, 2019
5.05
Delicious! I made these for my son for his birthday. They're now a regular in our household
tracy ayres's picture
tracy ayres
25th Jan, 2019
5.05
Made these this morning for my youngest son ,who loved them . I didn't have any maple syrup for the cream cheese so used sweetner and vanilla extract ,and it worked really well ,so will do that in the future too .
Emycakes
22nd Sep, 2018
4.05
I just made the pancakes for my 7 month old and nearly 3 year old, omitted the sugar and added a tiny bit of maple syrup instead. Mix was quite runny but cooked fine. Served with banana, demolished by everyone! Will try with the topping for a birthday breakfast
mountainjudrop
20th Feb, 2018
4.05
The pancakes worked very well and were delicious. I had a problem with the topping - the quantity of cream cheese and maple syrup mixed together was quite liquid. I had some double cream which I whisked up separately and then added the cream cheese and maple syrup mixture and whisked again. This made a tasty topping which resembled the consistency in the photo above.
eringrace98
12th Oct, 2019
How many pancakes does this recipe roughly make and could I make the mixture and use it the next day or does it need to be eaten straight away? Thanks!
goodfoodteam's picture
goodfoodteam
12th Oct, 2019
Thanks for your question. This mixture makes roughly 12 pancakes. You need to use the mixture straightaway as it contains baking powder which activates as soon as you add the liquid ingredients.
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