RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6818
| View Recipe |
|
|
| Recipe Name: |
Red Velvet Pancakes - Copy - Copy |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| Course: |
Breakfast |
Used in Baskets: |
No |
| Base: |
Grains/Nuts |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 16
Each
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
Serve hot with the Whipped Cream Cheese and Butter Pecan Syrup. |
| Comments: |
|
|
Ingredients:
|
Directions:
Preheat your griddle or heavy pan over medium heat. If you are using a non-stick electric griddle, set the electric griddle temperature a little under 325 degrees. You can tell if the griddle is hot enough when a couple of drops of water sprinkled onto the cooking surface dance with a sizzle and a hiss, before evaporating. For surfaces which aren’t non-stick you will need to grease it up with a little oil, shortening or clarified butter on a paper towel before proceeding to cook.
Next, melt your butter. I do this by placing the butter in a bowl and putting it in the microwave on high for 1 minute. Then, I let the butter sit until I need it in the recipe. This way I make sure the butter isn’t too hot.
Weigh and measure all of the dry ingredient into a bowl large enough to hold all of the batter. Then, with a whisk, stir to thoroughly combine. This breaks up the lumps that might exist in the flour or cocoa powder.
In a separate bowl, thoroughly mix the buttermilk, eggs, vanilla and food coloring.
Make a well in the center of the dry ingredients and add the buttermilk mixture; stir until mostly combined. Add the melted butter to the batter; folding gently.
For each pancake, pour 1/4 cup of batter on to the hot griddle. For this I use a disher (ice cream scoop). Cook the pancakes on the first side until they puff up and are full of bubbles and the edges begin to look dry; about 4 minutes
Turn the pancakes over and cook on the second side until they are cooked through; roughly another 3 minutes.
Pay attention to your heat, if on the first side the pancakes are getting really dark before bubbles start to form and the edges begin to dry, turn the heat down. Repeat with the remaining batter. |
|
|
|
| Nutrition per Serving: |
| Calories: |
4057 |
Total Carbs: |
842.3 |
Net Carbs: |
815.9 |
| Cholesterol: |
26.4 |
Fat: |
9.6 |
Protein: |
117.70 |
| Fiber: |
26.45 |
Sodium: |
202.37 |
|
|
|
