Red Velvet Pancakes
Red Velvet Pancakes are perfect for Valentine's Day or any other time you want to surprise your loved ones.
Portions: 2 pax
Ingredients
For the pancakes
- 2 cups flour (you can use oat flour or spelt flour)
- 2 cups milk
- 3 a 4 tbsp brown sugar or white sugar
- A pinch of salt
- 2 tbsp cocoa powder
- 1 egg
- 1 tsp baking powder
- 1 tsp vanilla essence
- 2 tsp red velvet coloring
For the icing
- 1 can coconut milk previously stored in the fridge (only the solid part)
- 2 tbsp maple syrup
- Red berries to taste
Instructions
For the pancakes
- Start by adding in a bowl the flour, sugar, salt and cocoa and mix well.
- Add the milk and mix again.
- Add the egg to the mixture and stir.
- Add the vanilla essence and the coloring.
- Finally, add the baking powder and incorporate.
- In a non-stick frying pan, place spoonfuls of the mixture in order to make the shape of a pancake and cook on medium / low heat for 1 to 2 min on each side.
- Repeat the process until you finish the batter. Depending on the size, you will get about 10 to 12 pancakes. Set aside.
For the icing
- Take the can of coconut milk out of the fridge and place the solid part in a bowl.
- Crumble it up a bit and add the maple syrup.
- Crush everything in a blender or beat it with a mixer (it gets velvety with the mixer). Set aside.
To assemble
- Arrange the pancakes one by one on a plate, forming a tower and intersperse with the coconut milk topping.
- Decorate with red fruits on top and serve.
Notes
Para fazerem panquecas red velvet com produtos naturais, podem uar beterraba em puré ou ralada. Tenham apenas em atenção que, com o cacau, a cor vai ficar bem mais escura.
You can use a few drops of lemon to keep the color bright (it also helps if you choose to use beets).
If you want really, really fluffy and taller pancakes, I suggest you let the batter rest for 5 to 10 minutes, so that the baking powder acts and the batter gets air bubbles.
If you beat the solid part of the coconut milk with a mixer you will get a much creamier cream.
Keep the topping in the fridge for 1 to 2 hours so that the consistency is easier to work with, in case you want to decorate the pancakes with a more elaborate topping.