Red Velvet Pancakes for New Year’s Day!

It seems that everywhere I turn, Red Velvet cake or cupcakes are the fascination du jour!  I’m fascinated by the reaction people will have at the mere mention of “red velvet” – as if there is no better taste, texture, dessert, memory in the world than a red velvet cake.  So, naturally, when I came across a recipe from Chef Julie Anne Rhodes for Red Velvet Pancakes on her blog “Jewels” from The Roving Stove, I thought I’d share this find with you. Wouldn’t this be a delicious and festive way to start New Year’s Day??!

For the Whipped Cream Cheese Topping:

• 1/4 pound cream cheese, at room temperature
• 1/3 cup sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream

For the pancakes or waffles:

• 1 1/4 cup flour
• 3/4 cup sugar
• 1 scant teaspoon salt
• 1 teaspoon baking powder
• 1 egg
• 4 tablespoons canola oil plus 1-2 tablespoons extra for making pancakes
• 1 cup buttermilk
• 1 ounce red food color
• 1 teaspoon cocoa
• 1/2 teaspoon vanilla
• 1/2 teaspoon baking soda
• 1/2 teaspoon white vinegar

Additional toppings

• melted butter, optional
• warm maple syrup, optional
• pecans or walnuts, optional

1). Use an electric mixer on medium-high speed to whip the cream cheese until smooth. Reduce the speed and stir in the sugar, salt, and vanilla extract, and beat until the mixture is smooth and well blended. With the mixer on low speed, add half of the cream. Use a rubber spatula to remove any unmixed cream cheese from the bottom of the bowl. When the mixture is smooth, gradually add the rest of the whipping cream. Increase the speed to high and whip until soft peaks form. Should be the consistency of a dense whipped cream topping. Set aside.

2). Stir flour, sugar, salt, and baking powder together in a large mixing bowl. Mix in egg, oil, and buttermilk. Mix until smooth.

3). Mix red food color and cocoa in a small bowl, then stir into batter. Add vanilla, baking soda, and vinegar (in that order), and beat until everything is well incorporated, about 2 minutes.

4). Heat 1-2 tablespoons of oil in a large skillet over medium-high heat. Once oil starts to form ridges, drop a large spoonful of batter into the hot oil. Repeat 3 more times, keeping ample space between pancakes to keep them from running together. When the batter begins to bubble, carefully flip the pancake to brown on the other side, about 2 minutes per side.

5). Serve hot with whipped cream cheese topping, and any additional topping you desire.

“Enjoy!”