Lidia Cancino’s Red Velvet Pancakes with Coconut Syrup
2 cups all-purpose flour
1 cup granulated sugar
⅓ cup unsweetened cocoa powder
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 cups buttermilk
2 large eggs
1 tbsp. red liquid food coloring
2 tsp. vanilla extract, divided
½ cup cream cheese, softened
¼ cup unsalted butter, softened
1 cup sifted powdered sugar
¼ cup coconut milk
2 tbsp. pure maple syrup
4 oz. blueberries, strawberries or cherries
1. For the pancakes, sift together flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl. Whisk together buttermilk, eggs, food coloring and 1 teaspoon vanilla in a separate bowl. Gradually add buttermilk mixture to flour mixture, stirring constantly, just until dry ingredients are moistened.
2. Heat a griddle or large nonstick skillet over medium heat; lightly coat with butter. Pour about ¼ cup batter for each pancake onto griddle, and cook until tops are covered with bubbles and edges are dry, 3 to 4 minutes. Turn and cook until done, 3 to 4 minutes.
3. For the syrup, beat cream cheese and butter with an electric mixer on medium speed until smooth. Add powdered sugar, coconut milk, maple syrup and remaining vanilla; beat until smooth.
4. Pour syrup over warm pancakes. Top with berries.
Active time: 20 minutes
Total time: 30 minutes