12-15 pancakes
4 -6 minutes
Ingredients
For the pancakes:
- 200g self-raising flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 2 tbsp maple syrup
- 1 tsp vanilla bean paste
- 240ml milk
- 3 large free range eggs
- 20g melted butter
- 2 small steam beetroot, blitzed smooth
For the cream cheese frosting sauce:
- 3 tbsp milk
- 50g softened butter
- 250g icing sugar
- 100g cream cheese
- 1 tsp vanilla bean paste
Preparation
- Mix together your dry ingredients in a large Pyrex® glass bowl. In a Pyrex® jug measure out your wet ingredients and whisk. Combine the two until you have a smooth batter, the consistency of double cream.
- Pop a non-stick Pyrex® Optima pan on a medium-low heat and wipe with butter. Pour a ladle of batter into the pan and leave for 2-3 minutes until the bubbles on the surface start to pop. Flip your pancake and cook on the reverse side for 2-3 minutes. Stack them high and enjoy!
- Whisk the ingredients in a Pyrex® glass bowl until smooth and pour over your Red Velvet pancakes.
This recipe was created by @katiepix
