Red velvet pancakes

Ingredients

1 ½ cups plain flour
2 tbsp cocoa powder
2 tbsp caster sugar
1/3 cup icing sugar, sifted
1 ½ tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
1 tsp salt
1 ½ cup buttermilk
2 eggs, lightly beaten
1 tsp vanilla extract
2 tbsp white vinegar
1 tbsp red food colouring
¼ cup butter, melted
heart-shaped cookie cutters, sprayed with cooking oil

Method

In a bowl mix, all of the dry ingredients. In a 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 and place the greased 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 and flip over, cooking for a further 1-2 minutes on the other side.

Notes:

I didn’t use oil or butter to cook these in as it leaves a brown stain on the surface of the pancakes.
Of course you don’t have to use cookie cutters. They will still taste great without any fancy shaping.
You can serve these with cream, ice-cream or whipped cream cheese.
This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.