Like I have said a million times, breakfast is one of my favorite meals of the day - I can eat it for breakfast, lunch and dinner. If you remember last month I went to OC Foodie Fest and enjoyed tasty breakfast treats from the Buttermilk Truck. I remembered how my mouth sang with glee as I quickly devoured those luscious beauties. It was sheer foodie bliss that I wanted all over again and I knew that I had to recreate the pancakes myself because I was not about to drive 50 miles to Glendale for a breakfast truck.
Take your basic buttermilk pancake recipe and combine it with the red velvet charm and you get the best of both worlds. I had to stop myself and pause between bites because it was pretty effing delicious. I was skeptic of overcooking the pancakes because you can not see golden hue but if you are a seasoned pancake-oholic, you know when to flip 'em. The light and fluffy buttermilk pancake mixed with little bits of chocolate chips oozes into your mouth and sends you into a sweet haven bliss. My only mishap when preparing this, I did not have any powdered sugar to make the cream cheese frosting to garnish it - whipped cream had to suffice. Anyone want to join my pancake-oholic club? lol. ENJOY!!!
Inspired from Buttermilk Truck
Original Krystal recipe
Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 tablespoons sugar
1 tablespoon unsweetened cocoa powder
1 large egg
1 cup buttermilk
2 tablespoons unsalted butter, plus extra tablespoons for garnishment and skillet
1 tablespoon red food coloring
1 teaspoon vanilla extract
In a medium bowl, combine the dry ingredients together - flour, sugar, baking powder, baking soda, sugar, salt, and cocoa powder and whisk lightly to combine. In another small bowl, add the wet ingredients together - buttermilk, egg, melted butter, vanilla extract and red food coloring and whisk lightly to combine.
Slowly incorporate the wet ingredients to the dry ingredients and whisk lightly to combine. Fold in the chocolate chips. The batter may be lumpy, but do not overmix the batter or it will thicken the gluten in the flour. Let the batter rest for at least 10 minutes.
Preheat the oven to 200 degrees. Place baking sheet in the oven.
Preheat a medium-sized skillet or griddle over medium heat. Brush with a bit of unsalted butter to coat the skillet. Working in batches, spoon 1/3 cup scoop of pancake patter to the skillet. Let the bubbles form on the top surface about 1 minute or so. Carefully flip with a spatula and cook the second side for another 2 minutes or so.
Transfer the cooked pancake to the baking sheet and place in oven to keep warm. Repeat with the rest of the batter until it has all been cooked, regreasing the skillet as needed. Serve with a dollop of cream cheese frosting (or whipped cream), chocolate chips, and toasted walnuts.
Cream Cheese Frosting:
4 ounce cream cheese, room temperature
1 cup of powdered sugar
1 tablespoon pure maple syrup
1 tablespoon of milk
1 cup cool whip
Mix all ingredients except cool whip until combined, add a little bit of more milk if needed. Fold in the cool whip. Dollop on pancakes.
Review: OMG....sinfully delicious. The red velvet chocolate chip pancakes are sweet by themselves, and you do not need too much syrup either. Next time, I'll have to make the cream cheese frosting. I can't believe I did not have any powdered sugar in my pantry. What a bummer. I love breakfast even more so than ever, and this is truly one of those last meals of my lifetime that I would request if possible. The ultimate breakfast including a large side of perfectly crispy applewood smoked bacon, two overeasy eggs oozing with yolkyness, and a luscious stack of red velvet chocolate chip pancakes. Mmmm...
3 tablespoons sugar
1 tablespoon unsweetened cocoa powder
1 large egg
1 cup buttermilk
2 tablespoons unsalted butter, plus extra tablespoons for garnishment and skillet
1 tablespoon red food coloring
1 teaspoon vanilla extract
¼ cup mini chocolate chips
Preparation:In a medium bowl, combine the dry ingredients together - flour, sugar, baking powder, baking soda, sugar, salt, and cocoa powder and whisk lightly to combine. In another small bowl, add the wet ingredients together - buttermilk, egg, melted butter, vanilla extract and red food coloring and whisk lightly to combine.
Slowly incorporate the wet ingredients to the dry ingredients and whisk lightly to combine. Fold in the chocolate chips. The batter may be lumpy, but do not overmix the batter or it will thicken the gluten in the flour. Let the batter rest for at least 10 minutes.
Preheat the oven to 200 degrees. Place baking sheet in the oven.
Preheat a medium-sized skillet or griddle over medium heat. Brush with a bit of unsalted butter to coat the skillet. Working in batches, spoon 1/3 cup scoop of pancake patter to the skillet. Let the bubbles form on the top surface about 1 minute or so. Carefully flip with a spatula and cook the second side for another 2 minutes or so.
Transfer the cooked pancake to the baking sheet and place in oven to keep warm. Repeat with the rest of the batter until it has all been cooked, regreasing the skillet as needed. Serve with a dollop of cream cheese frosting (or whipped cream), chocolate chips, and toasted walnuts.
Cream Cheese Frosting:
4 ounce cream cheese, room temperature
1 cup of powdered sugar
1 tablespoon pure maple syrup
1 tablespoon of milk
1 cup cool whip
Mix all ingredients except cool whip until combined, add a little bit of more milk if needed. Fold in the cool whip. Dollop on pancakes.
