My husband has been out in the field for awhile now. I’m not really sure what goes on out there (not because he doesn’t tell me but because I stop listening after I hear things like (engage the enemy) but I like to imagine that they blow a lot of stuff up. Because that’s what I’d want to do if I had to live in the woods for a few weeks.
But anyway, when he first told me he would be leaving for the field, my initial reaction was what I imagine to be the exact opposite reaction of every other wife out there: “Yaaaay! I get to cook whatever I want for 2 whole weeks!” But then I got sick. And the baby got sick. And then the other baby got sick. You know how it goes. The only thing I’ve cooked since he left is frozen chicken nuggets and boxed mac & cheese.
Yesterday was the first day we all felt like doing anything so we took a trip to the zoo and then had these pancakes for an afternoon snack. The pancakes were awesome. They were slightly chocolate-y thanks to the cocoa powder and you really can’t go wrong with bright red pancakes. The best part was the little pockets of dark chocolate from the chips.
Red Velvet Pancakes
adapted from Baking Bites
- 1 cup flour
- 1 tablespoon cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 heaping tablespoon sugar
- pinch of salt
- 1 egg
- 1 cup buttermilk
- 1 tablespoon vegetable oil or melted butter
- 1 teaspoon vanilla
- 1 teaspoon red food coloring (gel is best!)
- ½ cup dark chocolate chips
- In a mixing bowl, whisk together all the dry ingredients, getting out any lumps. In a separate bowl, beat the egg, buttermilk, vegetable oil (or butter) and vanilla. Pour the wet mixture over the dry and add the foot coloring; stir until combined. Fold in dark chocolate chips.
- Heat a nonstick pan or griddle over medium heat. Once heated, add batter to the pan ⅓ cup at a time. Cook until bubbles form on the top, then flip; cook another minute or 2, just until the pancake is cooked through. Serve immediately with lots of butter and syrup.