Red Velvet Pancake Stack

Make the pancakes the day before and stack together with cream cheese frosting to serve for breakfast.

Ingredients make 18 pancakes

Pan cake batter

225 g plain white flour

30 g caster sugar

2 tsp baking powder (6g)

1 tbls cocoa powder (6g)

1 tsp salt (6g)

2 eggs (100g)

1¼ cup buttermilk (310ml)

1 tsp vanilla extract

1 tsp vinegar

2 tsp red food coloring

¼ cup melted butter (60g)

Cream cheese frosting

120 g soften cream cheese

150 g icing sugar

1 tsp vanilla extract

Method

Place flour, sugar, baking powder, cocoa powder and salt in a bowl, blend evenly. Place eggs in a separate bowl and whisk together with buttermilk, vanilla, vinegar and red colour. Stir the flour mix into the egg mix and whisk until evenly combined. Add the melted butter and combine. Place a frying pan over medium heat with a little oil or butter. Add a spoonful of the pan cake batter. Cook until small bubbles form, flip and cook the other side. Repeat until all the batter is used. Allow cooling before layer together with the frosting.

Place cream cheese, sugar and vanilla in a mixing bowl and whisk with an electrical mixer for approx. 5 minutes. Stack the cold pancakes together with the frosting and serve.

Note: Try adding chopped chocolate to the frosting.