Happy Galentine’s Day! No, that isn’t a typo! Those of you who are fan’s of the awesome show, Parks & Recreation, know what I’m talking about. Galentine’s Day is celebrated on February 13th and is a day for women to leave significant others behind and hang out with their lady friends and have breakfast (if your S/O is also a lady, you can bring her along too) – ladies celebrating ladies! That’s my kind of holiday – breakfast foods and supportive female friendships! And is there anything more wonderful than female friendships? Or just women supporting other women? Us ladies have got to look out for each other, particularly when a lot of the world is constantly trying to tear us down by telling us we’re too fat or too thin, we wear too much make up or not enough, be attractive but don’t have any self confidence lest you be vain, don’t be a prude but don’t be too sexual either… the list goes on! It can be hard being woman sometimes, so today is about celebrating the unequivocal love and support that empowered women give other women – from genuine compliments given without strings attached, to unwavering emotional support, to dedicated commitment to friendship, and everything in between. Uteruses before duderuses!
“We need to remember what’s important in life: friends, pancakes, work. Or pancakes, friends, work. Doesn’t matter, but work is third.” – Leslie Knope (kind of)
I thought about baking something for Valentine’s Day but I don’t really care for the holiday, but Galentine’s Day I am all over! And what better way to celebrate than with red velvet pancakes? They’re full of love and yummy goodness! I wanted to cut them into heart shapes but my heart cutter seems to have gone walkabouts, so questionable rounds it is! And you can’t have red velvet without cream cheese, so it has a sweet cream cheese topping to really push it over the tasty top.
Breakfast is the most important meal of the day and that doesn’t stop being true on special holidays, these red velvet pancakes will definitely be a winner for your loved one(s) whichever of the two loved filled holidays you’re celebrating – or both! I do encourage you to try celebrating Galentine’s Day though, it doesn’t have to be on February 13th – just any morning you and your lady friends can get together and enjoy breakfast foods and good company – and you’ll totally impress them with these yummy pancakes! I won’t be offended if you choose to make these for Valentine’s Day breakfast though, your S/O will be a very lucky person! Valentine’s Day also happens to be my cat’s birthday, which is it’s own reason to celebrate
And hey, if you’re single this Valentine’s Day and not too happy about it, these bright and delicious pancakes will be sure to cheer up your morning and make the day ahead a lot easier! Although I do feel obliged to tell you that you are awesome and you don’t need another person to validate how awesome you are, so treat yourself this weekend and celebrate you, you deserve it! P.S. It’s totally okay to want somebody to share life with you in a romantic way though, just know you’re wonderful by yourself too!
Now, let’s talk about these pancakes – they’re soooo good. They’re moist and fluffy with a wonderful vanilla flavour and that subtle hint of chocolate – it really is like eating red velvet cake for breakfast, but in a less frowned upon form than a big slice of cake (I fully support cake for breakfast though). And the sweet and tangy cream cheese topping drizzled all over compliments the buttery sweet pancakes perfectly, this really is a mouth watering breakfast or brunch. And the colour is just so fun and festive, they’re sure to make you and your loved ones smile – what a fun, special breakfast for the kids too!
To make these amazing pancakes buttermilk is an absolute must, there’s no way around it I’m afraid – but worry not, it’s easy to make your own, just add 1 tbsp of lemon juice or white vinegar to each 500ml of milk, whisk and let stand for 5-10 minutes, then you’re good to go! The acidity combined with the bicarb/baking soda is what makes these pancakes so fluffy, and it also gives you that unique red velvet taste! These pancakes have red food dye in them to make them a fabulous bright red, but the first hint of redness comes from the acidity of the vinegar reacting with the cocoa powder – you can make red velvet without need for dye at all (it just won’t be very bright!).
I only wish my photos did these pancakes justice, my photography skills were lacking more than usual when trying to take these I don’t know what it was! I bought a tripod and a wire shutter release for my camera and this was my first time using them, I think I just need to get the hang of them a little better maybe. I also need a better staging area, but that’s always been true! I’ll get there eventually, I’m sure. In the mean time, you’ll just have to make these pancakes yourself so you can fully appreciate them in all their glory – see what I did there?!
I’m going to bring these delicious pancakes along to Fiesta Friday today to celebrate Galentine’s Day with all those wonderful people (if you’re not a lady, you can have some of these pancakes as a Valentine’s treat instead!) So happy Galentine’s Day y’all and happy Valentine’s Day for tomorrow. An extra special Galentine’s greeting to our wonderful host Angie and co-hosts this week – Suzanne and Sue 😀
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Red Velvet Pancakes with Cream Cheese Topping
Delicious moist and fluffy red velvet pancakes with a sweet and tangy cream cheese topping
- 250g plain flour (all purpose)
- 40g cocoa powder, sifted
- 70g caster sugar
- 1 1/4 tsp baking powder
- 1/2 tsp bicarbonate of soda (baking soda)
- 1/4 tsp salt
- 2 large eggs
- 280ml buttermilk
- 1 1/2 tsp vanilla extract
- 1 tsp white vinegar
- 100 unsalted butter, melted and slightly cooled (plus extra for greasing griddle)
- Red food colouring, approx 1tsp gel
- 100g cream cheese
- 100g icing sugar (powdered/confectioners)
- 1 tbsp milk
- Put the flour, cocoa, sugar, baking powder, bicarb and salt on a bowl and whisk to combine. Set aside.
- In another bowl, whisk together the eggs, buttermilk, vanilla and vinegar. Add butter (it can be warm, but not hot) and whisk again to combine.
- Pour the egg mixture into the dry ingredients and whisk to combine well. Add the food colouring, how much you add depends on what type you use and how bright you want it, add a little at a time until you get your desired colour. The colour of the pancakes will turn out pretty much the same colour as the batter, so it's a good indicator.
- Heat griddle/pan on a medium heat/flame and grease with a little butter. Pour batter on griddle, use about 1/4 cup batter per pancake, and cook for about 1 and a half minutes, when the edges are bubbly and starting to look dull, flip and cook for another 1 and a half minutes.
- Keep pancakes in warm oven while cooking rest.
- To make the topping, put all ingredients in a bowl and whisk to combine. Pour generously over stack and serve
- Pancakes will keep well wrapped in the freezer for up to 2 months
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