This Red Velvet Pancakes recipe is your new favorite excuse to eat cake for breakfast (not that you needed one) for a decadent wake and bake.
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½ cup Magical Butter, melted and divided in half
1 ½ cup buttermilk
1 cup all-purpose flour
⅓ cup organic cane sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon red food color
½ teaspoon baking soda
½ teaspoon salt
3 tablespoons powdered sugar
In a small bowl, combine milk, egg, and butter; whisk thoroughly.
In another bowl, combine flour, cocoa powder, sugar, baking soda, and salt; mix well.
Add milk mixture, and whisk together just until all of the ingredients are combined, leaving the batter slightly lumpy.
Heat your pan over medium heat for 60-90 seconds.
Butter the pan, then pour about ¼ cup batter into for each pancake.
Cook for about 2 minutes or until edges set up, and the top is bubbly.
Carefully flip the pancake, and cook for another 1-2 minutes to cook the pancake through.
Repeat with rest of the batter.
Dust the pancakes with powdered sugar, and serve with your favorite syrups and toppings.
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