Ingredients
1 cup plain flour
2 tbsp cocoa powder
2 tbsp caster sugar
⅓ cup icing sugar
sifted
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp salt
1 cup buttermilk
2 eggs
lightly beaten
1 tsp vanilla extract
2 tbsp white vinegar
1 tbsp red food colouring
1 cup butter
melted
Equipment
- 1 bowl
- 1 jug
- 1 whisk
- 1 non-stick frying pan
- 1 heart-shaped cookie cutters (optional)
- 1 tablespoon
Instructions
- In a bowl, mix all of the dry ingredients. In a separate jug, whisk together all of the wet ingredients.
- Use a whisk to mix as you gradually combine all of the wet ingredients into the dry ingredients. Keep mixing until the batter is smooth and lump-free.
- Heat a non-stick frying pan. If using, place greased heart-shaped cookie cutters onto the hot surface. Spoon 2 tablespoons of the mixture into each cutter.
- Cook until bubbles appear on the surface. Remove the cookie cutter, flip the pancake over, and cook for a further 1-2 minutes on the other side.
Notes
Tip
For a cleaner red color, avoid using oil or butter in the pan as it can cause browning on the surface of the pancakes.
Tip
Serve with cream, ice-cream or whipped cream cheese.
Variation
You don’t have to use cookie cutters. They will still taste great without any fancy shaping.
