Red Velvet Pancakes - Gemma's Bigger Bolder Baking Ep 10





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Published on Apr 17, 2014

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As a special THANK YOU to all of my BOLD BAKERS, I'm sharing one of my top secret recipes: Red Velvet Pancakes with Cream Cheese Frosting & Maple Pecan Sauce. Imagine layers of fluffy red velvet pancakes topped with a tangy cream cheese frosting and a rich maple pecan sauce. Now watch, bake, eat and enjoy!

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Gemma's Signature Red Velvet Pancakes with Cream Cheese Frosting & Maple Pecan Sauce


Maple Pecan Sauce:
2 sticks (½ lb) Butter
1 cup (4 oz) Pecan halves, toasted
1 cup Real Maple Syrup
1 ½ tbsp Vanilla Extract
2 ½ tbsp Water
a pinch Kosher Salt
Cream Cheese Frosting:
4 oz Cream Cheese, softened
¼ cup Heavy Cream
2 tbsp Sugar
1 tsp Vanilla

Pancake Batter:
1 ¾ cups (8oz) A.P Flour
2 tbsp (½ oz) Cocoa Powder, unsweetened and sifted
3 tbsp (2 oz) Sugar
1 ½tsp Baking Powder
½ tsp Baking Soda
1tsp Cinnamon, ground
1 tsp Kosher Salt

1 ¼ cup Buttermilk
2 Eggs, large
1 tsp Vanilla Extract
1 tbsp Red Food Coloring
½ stick (2oz) Butter, melted


First, make the Maple Pecan Sauce:
1. Melt the butter and add the pecan halves. Cook for about 3 minutes, stirring constantly, until the pecans are well toasted.
2. When the butter begins to foam around the pecan halves, add the maple syrup all at once. Continue to cook the butter-syrup mixture until it is hot and bubbly.
3. Momentarily remove the pan from the heat and carefully add the vanilla extract and the water; incorporating with a whisk or wooden spoon. Return the pan to the heat and cook the mixture for a 3-4 more minutes; until the mixture is hot and thickens slightly.
4. Add a pinch of salt.
5. As it cools, it will "break" on you; meaning the syrup and butter will separate. Just give it a good stir before saucing the pancakes.

Cream Cheese Frosting:
1. Place the cream cheese, vanilla and sugar in bowl of your stand mixer or hand mixer
2. Beat the ingredients until the cream cheese is smooth
3. Add in the cream and continue to beat until the mix thickens, around 2 minutes and refrigerate.

For the Pancake Batter:
1. Measure all the dry ingredient into a large bowl and whisk well together to break down lumps
2. Next, melt your butter, this way it is not hot when you add it into the mix
3. In a separate jug mix the buttermilk, eggs, vanilla and food coloring.
4. Add the buttermilk mixture to the dry ingredients. Stir until mostly combined. Add the melted butter to the batter; folding gently. Take care not to over mix your batter. The batter will be very thick.
5. Refrigerate for 15 minutes
6. Pre-heat a non-stick pan over medium-low heat. If you are using a non-stick electric griddle, set the electric griddle temperature a little under 325°F.
7. For each pancake, scoop a heaped spoonful ( ¼ cup). Thin with your spoon if very thick, but not too much. it is supposed to be a thick batter
8. Cook the pancakes on the first side until they puff up and are full of bubbles and the edges begin to look dry; about 4 minutes
9. Turn the pancakes over and cook on the second side for roughly 2 minutes.
10. Serve the finished pancakes hot with a big dollop of cream cheese frosting and drizzle over the maple pecan sauce. Enjoy!!!!


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