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 - Tralee - Garvey
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
Shop Ingredients
Makes 4 servings
SuperValu Plain Flour (2 kg)
€2.55€1.28/kg
SuperValu Granulated Sugar (1 kg)
€1.75€1.75/kg
Dr. Oetker Baking Powder (170 g)
€2.05€12.06/kg
Dr. Oetker Bicarbonate Of Soda (200 g)
€2.05€10.25/kg
SuperValu Table Salt (750 g)
€0.50€0.67/kg
Dr. Oetker Cocoa Powder (190 g)
€5.20€27.37/kg
SuperValu Large Fresh Irish Eggs 6 Pack (6 Piece)
€1.69€0.28 each
SuperValu Vegetable Oil (1 L)
€1.75€1.75/l
SuperValu Buttermilk (1 L)
€1.20€1.20/l
Goodall's Vanilla Essence (25 ml)
€2.35€0.09/ml
Goodall's Red Food Colouring (25 ml)
€1.60€0.06/ml
Philadelphia Original Cream Cheese (165 g)
€2.65€16.06/kg
SuperValu Signature Tastes Maple Syrup (332 g)
€4.49€13.52/kg
SuperValu Milk Chocolate Chips (100 g)
€1.10€11.00/kg
SuperValu Icing Sugar (500 g)
€0.95€1.90/kg
SuperValu Signature Tastes Blueberry (150 g)
€2.99€19.93/kg
SuperValu Fresh Mint (20 g)
€1.19€59.50/kg
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!