Red velvet pancakes

Heart shaped red velvet pancake recipe

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, sift the flour, salt, cocoa powder, sugar and baking powder. Give it a whisk then set aside.

Step 2

In a separate bowl, combine the room temperature buttermilk, milk, melted butter, egg, vanilla, and red food colouring. Mix until well combined.

Step 3

Add the wet Ingredients into the dry. Whisk until well combined.

Step 4

In a non stick pan over medium-low heat, place a greased 4” heart shaped metal cookie cutter.

Step 5

Add 1/4 cup of the batter inside and spread it out evenly. Cook for 1 minute then carefully remove the cookie cutter with tongs and flip. Cook for another minute or so.

Step 6

Note: I didn’t add any butter / oil because I wanted to get an even colour on my pancakes. Feel free to lightly grease your pan if needed.

Step 7

Note: you can purchase heart shaped molds that are meant for pancakes on Amazon. So much easier to use than a cookie cutter. Use what you have, as long as it’s not plastic!

Step 8

Note: adjust the cook time if needed. If you remove the mold too soon, the pancake batter won’t hold its shape. And cook on medium low heat.

Step 9

Place the pancakes on a plate and allow to cool before adding the cream cheese topping.

Step 10

In the bowl of your stand mixer fitted with a whisk attachment or using an electric hand mixer, whip the room temperature cream cheese until smooth.

Step 11

Add the powdered sugar and vanilla extract. Mix until well combined. If you want it to be sweeter, increase the amount of sugar by 1 tbsp at a time.

Step 12

Add the cold heavy cream and continue mixing until stiff peaks.

Step 13

Stack the pancakes then spread a layer of the frosting on top.

Step 14

Decorate with pomegranate, thyme, and small mint leaves.

Step 15

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