


Chef Adrian’s Decadent Red Velvet Pancakes
These elevated pancakes are perfect for Pancake Tuesday or any other weekend brunch.
Chef Adrian Martin
Chef Adrian Martin
Recipe - SuperValu Online

Chef Adrian’s Decadent Red Velvet Pancakes
Prep Time15 Minutes
Servings4
Cook Time25 Minutes
Ingredients
180g SuperValu Plain Flour
100g Sugar
1 tsp Baking powder
½ tsp Baking soda
½ tsp Salt
1 tbsp Cocoa powder
2 Eggs
120ml Vegetable oil
240ml Buttermilk
1 tsp Vanilla extract
1 ½ tbsp Red food colouring
100g Cream cheese
4 tbsp Maple syrup
100g Chocolate chips
Icing sugar for dusting
A handful of blueberries
Fresh mint sprigs
Directions
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
- In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder. Mix well and set aside.
- In another bowl, whisk the eggs, then add the vegetable oil, buttermilk, vanilla extract, and red food colouring. Stir until combined.
- Gradually add the wet mixture to the dry ingredients. Stir gently until the batter is smooth and no lumps remain.
- In a small bowl, mix the cream cheese and maple syrup until smooth. Set aside for topping.
- 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.
- Stack the pancakes, dust with icing sugar, and drizzle with the cream cheese mixture. Add fresh blueberries on top. Serve and enjoy!
15 minutes
Prep Time
25 minutes
Cook Time
4
Servings
Recipe
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
- In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder. Mix well and set aside.
- In another bowl, whisk the eggs, then add the vegetable oil, buttermilk, vanilla extract, and red food colouring. Stir until combined.
- Gradually add the wet mixture to the dry ingredients. Stir gently until the batter is smooth and no lumps remain.
- In a small bowl, mix the cream cheese and maple syrup until smooth. Set aside for topping.
- 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.
- Stack the pancakes, dust with icing sugar, and drizzle with the cream cheese mixture. Add fresh blueberries on top. Serve and enjoy!