Red Velvet Pancakes

Into a medium-sized bowl sift all of the dry ingredients (flour through salt).

Mix the eggs, buttermilk (see note below), granulated sugar and food colouring in a separate, larger bowl. Add the dry ingredients to the wet mixture in thirds, mixing gradually.

Heat a large skillet over medium temperature and spray well with non-stick cooking spray.

Measure out 1/4 cup of the batter for each pancake and scoop it onto the hot griddle (don’t crowd the pan). Cook the first side until bubbles appear on the surface then flip and continue cooking for another 2-3 minutes or until cooked. They won’t be ‘golden’ as they are red, but you’ll get to know the hue of red that indicates that they are done—a darker red than the vibrant batter you start out with. Move the cooked pancakes to a plate while you finish cooking the rest of the batter.

Notes:
– If you do not have buttermilk, or don’t feel like buying buttermilk for just one use, you can make it yourself simply by mixing milk and vinegar. This is what I did. I know that sounds disgusting, but that’s buttermilk. For every cup of milk, you mix in 1 tablespoon of white vinegar. Presto change-o.
– Instead of using maple syrup on top of these pancakes, I used a raspberry agave nectar. The raspberry flavour paired with the cocoa flavour of the pancakes was meant to be. In fact, any berry condiment (agave nectar, yogurt, jam) would work really well with this recipe.