• Jummy

Not Your Basic Pancakes - Red Velvet W/Cinnamon Glaze Pancakes

Homemade red velvet pancakes are the perfect weekend breakfast with a sour cream & cinnamon glaze topping.


35 mins

 

I will start this off by saying, I am in no shape or form a baker!

In fact, making this recipe was the most out-there thing I have done experimentally with baking. I know a lot about cooking, but I am a novice at baking and as my fellow Nigerians would say, "I be J.J. C“ aka Johnny Just Come!

This didn't stop me as I am the type of person that wants to be the best at everything I find interesting and intriguing, and baking is one of those things.

It looks so colourful and allows so many ways for individuals to show their creativity which I love!

So in my journey to being a baking legend, I thought I would make something between the easy-medium range, as I love to try out new recipes. After looking through Pinterest, it was decided, Jummy vs Red Velvet Pancakes.

To be honest, I planned this out to be posted on Valentine's Day because it went with the theme of love, but things did not work out for me.

As an inexperienced baker, I initially bought a regular red food colouring at my local Sainsbury’s Supermarket.

Let me tell you now - STAY AWAY, it was an absolute nightmare! (read the reviews and see for yourself). Honestly, some of them had me dying of laughter. This useless food colouring turned my pancake batter purple, not even a unicorn cutesy type purple, but like purple that no one wants. A pic has been inserted below to see the horror for yourself.

Upon my new discovery, I went on google and researched where I figured out the right food colouring needed.

After a few clicks here and there, I ordered from Amazon and got it delivered on the same day! (Thank you, Amazon). I will leave a link to the food colouring in the ingredients section.

OK back to the story, since my Valentine's Day plans were now in the bin, I decided to make this for Shrove Tuesday, popularly known as Pancake Day, woohoo!

 

INGREDIENTS


PANCAKE BATTER:

SOUR CREAM & CINNAMON GLAZE:


  • 1 cup sour cream

  • 2 teaspoons, ground cinnamon

  • 6 tablespoons, caster sugar

  • 1 ½ teaspoons vanilla extract

  • ⅓ cup unsalted butter, softened

 

DIRECTIONS

  1. In a large bowl measure, all the dry ingredients and whisk well together until all lumps are gone

  2. Next, melt your butter, this way it allows it to cool before you add it into the mixture

  3. In a separate jug mix, the buttermilk, eggs, vanilla extract and food colouring.

  4. Now add the buttermilk mixture to the dry ingredients. Stir until mostly combined then add the melted butter to the mixture; mixing in gently. Be careful not to over mix the batter as it needs to be a slightly thick consistency.

  5. Place in the fridge for 15 minutes

  6. Next, Make the sour cream and cinnamon drizzle. Place the softened butter into a bowl and whisk until butter becomes a creamy texture, add in caster sugar and whisk again for a couple minutes, then add in cinnamon and sour cream and mix for about 3 minutes.

  7. Pour the drizzle mixture into a jug then place in the fridge, this allows it to thicken.

  8. Pre-heat a non-stick pan over medium-low heat.

  9. For each pancake, scoop a heaped spoonful about ¼ cup. Thin it out with a spoon if it is too thick, but not too much as the batter is supposed to be thick.

  10. Cook the pancakes on the first side until they puff up and are full of bubbles and the edges begin to look dry; about 2 ½ minutes

  11. Turn the pancakes over and cook on the second side for roughly 2 minutes.

Serve warm pancakes drizzled with the glaze and topped with strawberries and blueberries or any other topping of your choice.


The good thing about this recipe is that it can be made vegan friendly by just changing a few of the ingredients.


Hope you enjoy these stunning red velvet pancakes made with love.


Let me know if you recreate this !







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