Red Velvet Pancakes w/ White Chocolate Chips

I was baking red velvet cupcakes and I had batter left over.  I looked at the batter and wondered, “can I use this batter to make pancakes?” Well heck, I am gonna give it a go.

This is what I learned after the first 2 pancakes turned black; no, they were not burnt. I learned that the secret to using cake batter to make red velvet pancakes and to maintain the red color is to cover the pancake with a lid while it is cooking. You only have to cook the pancake for about 2 minutes. When you use a lid it steams the pancake and allows it to maintain its color (frying it makes it turn an ugly brown/black color). When you try this at home, make sure  that you do not use too much oil when frying the pancake, and to use a lid that won’t melt. I know this is common sense, but I wanted to put it out there anyway. 🙂

This is the recipe I used to make my pancakes. If you do not want to go through the whole process of making the batter from scratch, a friend of mine tried making them using one of those cake boxes and it worked just fine for her. So you decide.

Oh, and just for fun I threw in white chocolate chips into the batter. 



7 thoughts on “Red Velvet Pancakes w/ White Chocolate Chips

  1. They are probably delightful without syrup, but if you were going to top with a syrup, what kind would you use? Or would a whipped and thinned cream cheese icing be more appropriate?

    • I think both whipped cream or a white sugar icing would work well. Red velvet is normally combined with cream cheese frosting. The topping options are endless.:) Thanks for stopping by!

  2. Pingback: Red Velvet Squares With White Chocolate Chips | My Story

  3. Pingback: Valentine Dessert Ideas | Playing Chef

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