Red Velvet Pancakes with White Chocolate Sauce
- 150g plain flour
- 1/2tsp bicarbonate of soda
- 1/2tsp baking powder
- 15g cocoa powder
- 25g icing sugar
- 150ml buttermilk
- 100ml milk
- 1 large free range egg
- 25g melted butter
- 1tsp vanilla extract
- 1tsp red gel paste food colouring
- 1tsp vegetable oil
- For the sauce
- 100g white chocolate, broken into pieces
- 3tbsp double cream
- Fresh raspberries to serve
1 In a large bowl mix together the flour, bicarbonate of soda, baking powder, cocoa powder and icing sugar.
2 In a jug mix the milk, egg, buttermilk, melted butter, vanilla and red food colouring. Add this mixture to the dry ingredients and mix well until you have a smooth, thick batter.
3 Heat a heavy based non-stick frying pan rubbed with a little vegetable oil and drop a large heaped tablespoon of the mixture into the pan. Cook over a medium heat until bubbles start to form and the pancake starts to puff up, this will take about 1 minute. Flip over and cook on the other side for a further minute. Keep warm in the oven on a low heat whilst you cook the rest of the pancakes, layering up between sheets of baking paper. The mixture should make 8–10 pancakes.
4 For the sauce place the white chocolate and cream into a microwave proof bowl and heat for 1 minute until fully melted and of pouring consistency.
5 Layer 2–3 pancakes per person and serve drizzled with the white chocolate sauce. We love to add fresh raspberries on the side.