Red velvet pancakes
- 100ml soured cream
- 1tbsp milk
- 1 large egg, beaten
- 125ml buttermilk
- 1tsp pure vanilla extract
- 140g self raising flour
- 1/2tbsp cocoa powder
- 1tsp baking powder
- 25g caster sugar
- Red food colouring
- 30g butter, melted
- Strawberries, melted plain chocolate and cocoa powder to serve
Beat together the soured cream, milk, egg, buttermilk and vanilla. In another bowl stir together the flour, cocoa, baking powder and caster sugar.
Preheat the oven to 200C/180C Fan/Gas. Line a 30cm x 20cm baking tin with baking paper.
Stir the milk mixture into the flour mixture and beat together until smooth. Stir in the melted butter, then add food colouring, stirring, until you get a deep-red batter.
Pour the batter into the lined tin and cook in the oven for 15 mins.
To serve, cut heart shapes out of the baked pancake using a small cookie cutter. Divide between 4 plates and serve with the berries, melted chocolate and a dusting of icing sugar.