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Mother’s Day pancakes with red velvet made from cocoa and strawberry puree


Serving size: a dozen

Preparation time: 20 minutes

Cooking time: 10 minutes

Ingredients:

pancakes

● 1 cup of all-purpose flour

● ½ cup whole wheat flour (if you don’t have whole wheat flour, use 1½ cups all-purpose flour instead)

● 2 teaspoons of baking powder

● 2 teaspoons of baking powder

● 1 teaspoon of kosher salt

● 3 tablespoons of sugar

● 1 tablespoon of cocoa powder

● Add 1½ cups of milk and 1 teaspoon of apple cider vinegar to the milk

(You make buttermilk this way)

● 2 large eggs separated

● 3 tablespoons of vegetable oil

● 15 drops of red food coloring

Strawberry drizzle mashed

● 2 cups of diced, sliced ​​or chopped strawberries

● 1 teaspoon lemon juice

● 1 tablespoon of sugar

● Pinch of kosher salt (about 1/8 teaspoon)

Preparation:

For pancakes:

1. To make pancakes in a large bowl, whisk together the flour, whole wheat flour, sugar, baking powder, baking powder, cocoa powder, and salt

2. In a small blender, nutribullet or blender, combine milk with apple cider vinegar, two egg yolks, vegetable oil and food coloring. Flash or pulse this until completely smooth. (It should be the consistency of a pink milkshake). Once everything is incorporated, mix your liquid egg batter with your dry mixture. Don’t worry if there are lumps, we’ll still fold in egg whites.

3. In another bowl, beat the egg whites until stiff peaks form. You should be able to lift the egg white, and it should spike on the whisk that looks like the Matterhorn in Disneyland! Stir a third of the egg white into the pancake batter to lighten it. Then carefully but thoroughly fold the remaining egg white into the dough.

4. Heat a large skillet or non-stick pan over medium heat. Spray with nonstick cooking spray, take a paper towel and rub the spray into the pan. (I don’t like spotty pancakes, so the surface of the pancakes will color perfectly evenly.) For each pancake, pour 1/3 cup of the batter onto the skillet or coated pan (I prefer to use a small ice cream scoop for the pancakes with the perfect Size). Cook until the surface of the pancake begins to bubble and the edges dry out, then turn over and cook the second side. (It should take about two minutes on each side). Place the pancakes on a baking sheet or place in the oven on a sheet pan at 200 * degrees Fahrenheit until ready to eat. Never have I ever kept pancakes in an oven because I consume them as soon as I turn them! Enjoy!

For strawberry drizzle:

Put 1 sliced ​​strawberries in a bowl

2 Add lemon juice, sugar and salt

3. Use a potato masher or whisk, gloved hands, or get the children to smash them. This is going to be a very strawberry syrupy mess! 🙂

4. Drizzle over the pancakes. I personally don’t like syrup or butter on my pancakes, so this is the perfect, not overly sweet, topping for my family.

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