red velvet pancakes

these fluffy red pancakes are great on their own and even decked out with sweetened cream cheese, a drizzle of maple syrup and roasted pecans. 

Total Time: 55 mins 

Prep: 25 mins 

Cook: 30 mins 

Makes: 20 pancakes 

Level: easy 

Ingredients: 

115g cream cheese 

1/4 cup sour cream 

3 tbsp whole milk 

2tbsp icing sugar 

2 cups plain flour 

1tbsp unsweetened cocoa powder

1/2 tsp baking powder

1/2 tsp bicarbonate of soda 

fine salt 

2 large eggs 

3/4 cup granulated sugar 

1 1/4 cups buttermilk 

1/2 cup melted and cooled unsalted butter, 

plus more for the griddle

2 tsp red food colouring 

1 tsp pure vanilla extract 

1 tsp apple cider vinegar

maple syrup, for serving

roasted, chopped pecans, for serving. 

Method:

1. whisk the cream cheese, sour cream, milk and icing sugar until smooth in a medium bowl. set aside. 
2. sift the flour, cocoa powder, baking soda, baking powder and 1/2 tsp salt into a large bowl. beat the eggs and sugar in a medium bowl until pale yellow, bet in the buttermilk, melted butter, food colouring, vanilla and vinegar. add the egg mixture to the flour mixture and fold just until incorporated. 
3. heat a griddle or large non stick skillet over medium-low heat. coat the pan with melted butter. pour 1/4 cupfuls of batter into the pan, space evenly apart, use a spatula to spread out slightly if needed.
4. cook until bubbled begin to pop on the surface about 3 minutes, carefully flip and cook until the bottoms cooked through, 1-2 minutes, repeat with the remaining batter. 

to serve: drizzle the cream cheese and syrup ontop of the pancakes and sprinkle with pecans.