15 February 2010

Red Velvet Pancakes

Yesterday's post, today...
I've had a super-long extended weekend. Our teacher workday was cancelled on Friday because of the snow, and we're off today, and I was sick last Thursday. Total days off work = five. Number of times I've checked my voicemail and work email = zero. Potential for tomorrow to absolutely crazy = oh, so high. But almost five days off was totally worth it. I think.

Today, I've been somewhat productive. I've cleaned and washed clothes. And for the first time since we were married four months ago, I'm ironing. You did read that correctly. See, I don't buy many clothes that require ironing. And those that I do have make a special trip to the dry cleaners. Luckily, Husby has a good amount of button-up shirts that he's able wear a couple of times before needing to be washed. Other than bemoaning the process of ironing, I really do just forget about them. But when we were getting ready for church on Sunday, he asked which other shirt he could wear with a certain sweater since his normal shirt has been out of commission for a while. I chose another shirt with the promise of ironing today.

Here are pictures of our yummy Valentine's breakfast: red velvet heart-shaped pancakes. They were pretty great. The pancakes have the major elements of a red velvet cake: baking soda, buttermilk and red food coloring. Although they'd be great for Valentine's or an anniversary, I think they'd also be fun to do for St. Patrick's Day. Instead of using red food coloring, use green. And make clover shapes.

(Oh, my gosh, I'm so excited about this idea. I really did just think of it. But now, I'm totally doing it!)
Red Velvet Pancakes
Serves 2-3

1 cup flour
1 tablespoon cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
1 large egg, lightly beaton
1 tablespoon melted butter
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon butter flavoring (trust me)
3/4 teaspoon red food coloring

1. Mix dry ingredients in a bowl.
2. Add all wet ingredients, then mix together with dry ingredients.
3. Heat skillet to medium low, spray with non-stick cooking spray.
4. Using a heart-shaped cookie cutter or spoon or an icing bag, drop batter onto skillet.
5. Cook until edges are set and under-side is lightly browned. Turn to other side and cook until lightly browned.

Serve with butter and maple syrup.


Anonymous said...

My heart is welling up with pride! I'm so proud of you! Gina T

-M said...

I made them too--really great!

Adriane said...

i always loved those place mats!!!