Okay, maybe not screw cupcakes, that’s a little harsh, but since pie appears to have taken the world by storm as 2011’s dessert of choice, we thought we’d repurpose the good old red velvet technique into something everyone can still enjoy without the shame of being “so 2008.” Of course, if just the mention of pie for breakfast sets your belly rumbling, a nice porky quiche should set you right. And if you like quiche, you’ll love its simpler cousin, the frittata. But we digress. Leave confections big and small behind and indulge in these impressive and tasty red pancakes for brunch.
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons unsweetened cocoa powder
- 1 egg
- 3/4 cup buttermilk
- 1/4 cup sour cream
- 1 tablespoon red food coloring
- 1 teaspoon pure vanilla extract
- 3 tablespoons butter, melted
- Whisk flour, baking powder, baking soda, salt, sugar and cocoa powder in a large bowl.
- In another large bowl, beat egg with buttermilk, sour cream, food coloring and vanilla extract until smooth.
- Slowly whisk in the flour mixture, adding melted butter in gradually as well, until all lumps are out.
- Heat a large nonstick pan over medium heat, then drop in batter 1/4 cup at a time to form pancakes.
- Flip when bottoms are set and bubbles are forming on top and cook until firm and fluffy all the way through.
- Serve warm with cream cheese or syrup.