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.
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!
Guess what? I’m back! Haha! Those pancakes look delicious by the way!! So creative.
Where were you??? Thanks for the compliment!! 🙂 Oh, and welcome back! Any suggestions for Winterlicious?
I took a hiatus! (School was tough.) I want to try Canoe, cuz I’ve heard so many people rave about it in the past… So I might try that this time round!
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