Red Velvet Pancakes
 
Prep time
Total time
 
The perfect Valentines Day breakfast recipe, these red velvet pancakes are eggless, lactose-free, and topped with the best frosting in the world.
Author:
Makes: 10-12 pancakes
Ingredients
  • Pancakes
  • Flour (maida), 1 cup or 128 grams
  • Cocoa Powder, 1½ tablespoons
  • Baking Powder, 1 teaspoon
  • Melted Butter, 3 tablespoons
  • Yogurt, 2 tablespoons (I used Lactose Free Artisinal Curd by Epigamia)
  • Caster Sugar, 3 tablespoons
  • Vanilla Essence, 1 teaspoon
  • Buttermilk (or milk), 1 cup or 240 ml
  • Red Gel Food Colour, 1 tablespoon
  • Drizzle (optional):
  • Cream Cheese, ¼ cup
  • Milk, 4 tablespoons (or as needed)
  • Icing Sugar, 3 tablespoons
  • Vanilla essence, 1 teaspoon
Method
  1. In a bowl, whisk melted butter, yogurt, caster sugar and vanilla essence until properly combined.
  2. Sift flour and baking power into it. Add in the buttermilk little by little (reserve about a tablespoon to be used later).
  3. Next, mix the red food color with the reserved buttermilk and cocoa powder. Add it to the batter and whisk it until you get a smooth batter.
  4. Heat a non stick pan upto medium heat and then lower it. Grease it with butter before getting started.
  5. Start pouring about ¼cup of batter per pancake. Let it cook on very low heat to avoid browning. Once the bottom side looks cooked, flip it. Do not wait too long or it will turn brown.
  6. Let the other side cook for about a minute too before you take it off heat.
  7. Take a bowl, add the cream cheese (Room temp), icing sugar, vanilla essence and milk. Whisk them until you achieve a drizzling consistency.
  8. Stack your pancakes, and using a spoon or a piping bag drizzle the cream cheese frosting on the pancakes. Serve with some fresh strawberries!
Recipe by Sugar & Spice by Radhika at https://sugarnspicebyradhika.in/red-velvet-pancakes/