Chef Adrian’s Decadent Red Velvet Pancakes

By Chef Adrian Martin

Ingredients

• 180g SuperValu plain flour
• 100g Sugar
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 1/2 tsp Salt
• 1 tbsp Cocoa powder
• 2 Eggs
• 120ml Vegetable oil
• 240ml Buttermilk
• 1 tsp Vanilla extract
• 1 1/2 tbsp Red food colouring

Toppings:

• 100g Cream cheese
• 4 tbsp Maple syrup
• 100g Chocolate chips
• Icing sugar for dusting
• A handful of blueberries
• Fresh mint sprigs

Method

1. In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder. Mix well and set aside.
2. In another bowl, whisk the eggs, then add the vegetable oil, buttermilk, vanilla extract, and red food colouring. Stir until combined.
3. Gradually add the wet mixture to the dry ingredients. Stir gently until the batter is smooth and no lumps remain.
4. In a small bowl, mix the cream cheese and maple syrup until smooth. Set aside for topping.
5. Heat a non-stick pan over medium heat. Pour about 1/4 cup of batter for each pancake and sprinkle some chocolate chips on top. Cook for 2–3 minutes, then flip and cook for another minute.
6. Stack the pancakes, dust with icing sugar, and drizzle with the cream cheese mixture. Add fresh blueberries on top. Serve and enjoy!