More Nigella recipes

Red Velvet Pancakes

by Nigella

Print me

Introduction

It has been impossible not to notice the growing popularity for that classic of the American South (a region I have a culinary fondness for) the Red Velvet Cake; this is an observation and a personal admission, as my children have requested it for many years recently for birthday cakes (and see my Red Velvet Cupcakes recipe).

Actually, I make these - my speedy, weekend breakfast variant, Red Velvet Pancakes - even more frequently. They're great with raspberries, creme fraiche and a little shaved chocolate, and gorgeous, too, when turned into a dessert, with some vanilla ice cream and a generous glug of glossy chocolate sauce.

For US cup measures, use the toggle at the top of the ingredients list.

Ingredients

Makes: approx. 12 pancakes

Metric Cups

150 grams plain flour
1 tablespoon best cocoa powder
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
3 tablespoons granulated sugar
1 pinch of salt
150 millilitres buttermilk or runny plain yogurt
1 large egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
red food colouring
raspberries to serve
creme fraiche to serve
grated dark chocolate to serve

1 cup all-purpose flour
1 tablespoon best unsweetened cocoa
½ teaspoon baking powder
½ teaspoon baking soda
3 tablespoons granulated sugar
1 pinch of salt
⅔ cup buttermilk or runny plain yogurt
1 large egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
red food colouring
raspberries to serve
creme fraiche to serve
grated bittersweet chocolate to serve

Method

In a large bowl, mix together the flour, cocoa powder, baking powder, bicarb, sugar and the pinch of salt. Now, in a measuring jug, whisk together the buttermilk or plain yogurt, egg, vegetable oil, vanilla and red food colouring.
Whisk the liquid ingredients into the dry ingredients to make a thick batter and set to one side while you get out a smooth griddle or non-stick frying pan and warm it on the stove, wiping it with a little vegetable oil first. Add small ladlefuls of the batter onto the griddle and when bubbles start appearing on the surface, after a minute or two, it means the pancakes are ready to turn. They’ll probably need just under a minute on the second side, but it depends on how hot the griddle is, so check as you go.
Serve with some fresh raspberries and a dollop or two of crème fraiche on top of which you have grated some dark chocolate.

In a large bowl, mix together the flour, unsweetened cocoa, baking powder, bicarb, sugar and the pinch of salt. Now, in a measuring jug, whisk together the buttermilk or plain yogurt, egg, vegetable oil, vanilla and red food colouring.
Whisk the liquid ingredients into the dry ingredients to make a thick batter and set to one side while you get out a smooth griddle or non-stick frying pan and warm it on the stove, wiping it with a little vegetable oil first. Add small ladlefuls of the batter onto the griddle and when bubbles start appearing on the surface, after a minute or two, it means the pancakes are ready to turn. They’ll probably need just under a minute on the second side, but it depends on how hot the griddle is, so check as you go.
Serve with some fresh raspberries and a dollop or two of crème fraiche on top of which you have grated some bittersweet chocolate.