The Ultimate Breakfast Comfort Food: Red Velvet Pancakes!

If you are looking for the ultimate in comforting breakfasts - look no further! 

On a recent stormy Sunday, I was in search of a breakfast to take our minds off of the dreary, inclement weather. I knew I had succeeded when I happened upon a recipe for Red Velvet Pancakes. 

As a huge fan of all things red velvet, this recipe deliciously translates the fabulous flavor into breakfast form. I tweaked the original recipe in order to ensure the pancakes turn out their beautiful, signature red color. The trick is to cook them over medium-low heat and make sure to re-butter the pan between batches - you want to avoid the pancakes turning brown. Serve them simply with a side of bacon and some fruit (and maybe even a Mimosa or Bloody Mary) and you are all set - enjoy!

Cheers,

 

Red Velvet Pancakes   

Ingredients:

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons sugar

1 1/2 tablespoons unsweetened cocoa powder

1 extra large egg

3/4 cup buttermilk

1/4 cup sour cream

1 tablespoon red food coloring

1 teaspoon pure vanilla extract

3 tablespoons melted butter, plus additional for cooking pancakes

Directions:

1. Whisk flour, baking powder, baking soda, salt, sugar and cocoa powder in a bowl. Sift if necessary to remove lumps.
2. In a larger bowl, beat the egg with buttermilk, sour cream, food coloring and vanilla extract until smooth.
3. Slowly whisk in the flour mixture, adding melted butter in gradually. Whisk until all lumps are out.
4. Melt a tablespoon of butter in a large nonstick pan over medium-low heat. Drop in batter 1/4 cup at a time to form pancakes. Add additional butter for each batch of pancakes.
5. Flip pancakes when bottoms are set and bubbles form on top. Cook until firm and fluffy. 
6. Serve warm with a dusting of confectioner's sugar and cream cheese and/or maple syrup. 

Serves 4