The original recipe was, slightly more on the salty side. We found it lacked any chocolatey goodness, and sweetness. And I've changed it to fit our taste buds. I am not saying the original recipe is not any good, we are just so used to having ours sweet! We've been so used to having chocolate pancakes! So, adjusting the cocoa content, adding some more flour (we found it too thin to cook without messing it up taking it out of the pan), and adding more sugar, it finally sung to us. Yum yum, hello there Red Velvety goodness! I warmed up some Nutella, thinned it a bit by adding some milk, and there you go!
Now, I have to work on testing some Red Velvet cupcakes to give away to my Giveaway Royalties.
1 3/4 cups all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1/3 cup granulated white sugar
1/3 cup powdered sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups buttermilk (or half milk + half evaporated milk + 1 tablespoon vinegar)
2 large eggs
1 teaspoon vanilla extract
2 tablespoons white vinegar
1 tablespoon red food coloring
4 tablespoons (1/2 stick) salted butter, melted
Directions:
1. Pre-heat skillet or griddle over medium heat or 320°
2. Make the pancakes: Mix all of the dry ingredients (flour through salt) together in a large bowl. Whisk thoroughly to combine until all lumps are gone.
3. In a separate bowl, thoroughly mix the buttermilk, eggs, vanilla, vinegar, and food coloring. Make a well in the center of the dry ingredients and add the buttermilk mixture. Stir until mostly combined. Add in the melted butter and fold gently to mix.
4. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes.
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