Sunday, July 9, 2017

perfect red velvet pancakes and buttercream sauce

You ordered red velvet pancakes but it came out lavender or lilac in color (argh!) and tasted like sweetened flour-that's it. you can't taste the faint cocoa and vanilla in it. call me weird to be slightly upset when this happens but i have no guts to say "take it back and bring me a the RED ones."

what do you do? you !@#$%^&* make your own!

here, the red velvet comes from a cake mix. i doctored it up and added vinegar (to make my own buttermilk) and vanilla extract.

Thick, dense but tender. PERFECT!

Note: the print button is on the upper right hand side of this page.

Makes 10-12, 4"-5" diameter pancakes


2 cups red velvet cake mix
1/2 c cake flour
1 large or xlarge egg
1/2 t vanilla extract
1 c whole milk
2 T vinegar in a 1/4 measuring cup
water to add to the vinegar to make 1/4 cup vinegar-water mixture
3 T neutral cooking oil (vegetable, canola, light olive oil) or melted butter
Extra oil for greasing the pan/skillet


preheat pan or skillet to medium. do not turn to low even if you are not ready/prepared with your batter; just leave it pre-heating. If you are using gas, preheat to medium low. You will also need a heat proof lid to cover the cooking pancake. 

Place/dump everything in a large bowl and whisk until thick and fluffy; 3 minutes or so. Set aside.

Brush oil lightly on the pan/skillet. Preheat oil for a minute.

Using a 1/4 measuring cup, scoop batter and pour over preheated skillet.

Cover immediately with the heat proof lid. Cook 1 side for a minute and check if it is ready to flip: which means it's almost done on the top side (It does not look wet, it looks dull.). It should also slide easily from the pan to the spatula. Yes you need a spatula.

Flip and cover to finish cooking the top side; 1 minute.

Repeat the process with the rest of the batter.

Always cover with a clean, damp (NOT soaking wet) kitchen towel.

buttercream sauce:

1 stick (1/2 c) butter, melted
1/2 c cream cheese, rm temperature
1 c granulated sugar
1/8 t salt
1/2 t vanilla extract
Powdered/confectioner sugar for decoration/garnish (optional)


Place all buttercream sauce ingredients in a medium saucepan, whisk and heat on medium low. Occasionally stir; DO NOT LET IT SIMMER OR BOIL.

To assemble:

Pour the buttercream sauce on a warm plate. (Optional). Place pancakes on top of the sauce and pour some sauce (optional); sprinkle with powdered/confectioners sugar.

gobble, gobble, gobble!