Looking to make the creamiest red velvet pancakes to pair with Bling Milk Chocolate Caramel Cups?
Look no further!
For the Pancakes:
180g plain flour
3 tbsp sugar
2 tsp cocoa powder
380g milk (semi skimmed or whole)
¾ tsp salt
3 tbsp vegetable oil
2 tbsp red food colouring (liquid or powder)
For the Icing:
113g Cream Cheese
94g Icing Sugar
½ tsp vanilla extract
4 tbsp milk
For the topping:
Step 1: Using a large bowl whisk together all of your dry ingredients, flour, salt, sugar, cocoa powder and food colouring if using a powder.
Step 2: Separate your yolks from your egg whites and set the egg whites a side (you’ll need these later).
Step 3: In a separate bowl combine the egg yolks, oil and food colouring if using liquid.
Step 4: Gradually stir the wet ingredients into the dry just until the dry ingredients are completely covered (you will still have lumps in your batter).
Step 5: Using a mixer whisk your egg whites into stiff peaks. Stir a third of the egg whited in the batter and then fold in the rest.
Step 6: Place a frying pan over heat with half a teaspoon of oil, place enough mixture for your desired size and leave to fry until completely cooked, being sure to turn the pancake over half way through.
Step 7: Beat together your cream cheese, vanilla, powdered sugar until completely combined. Slowly add in the milk a tablespoon at a time until you reach your desired consistency.
Step 8: Stack your pancakes, pour over your cream cheese icing sugar and top with Bling Chocolate Caramel Cups
Step 9: Enjoy!