Red Velvet Pancake

I’m sure what I’m about to say about pancakes will shock most people. I don’t like’em much. Nope, not at all. Just saying the word alone makes me feel bloated and overstuffed. I can feel the sore throat from trying to swallow spongy pancakes down my throat as I think about them and last, but not least, they make me lethargic. Yeah, pancakes are not my ideal food of choice for breakfast. On the other hand, nothing says “happy weekend mornings” to me like lovely thin light crepes that leave you satisfied without the over-gorged ‘beluga whale feeling’ that I often get with pancakes. However, after accidentally coming across this red velvet mix, I was intrigued. Being a huge moist red velvet cake/cupcake fan, I wanted to give it a try and I’m happy to say that I was not disappointed. In fact, it’s going to be part of the rotation in my weekend morning breakfast options. It’s so easy to whip up these light fluffy, red velvet tasty beauties with a hint of chocolate flavor in less than 15 minutes. I made them small and thinner by using a 1/4 measuring cup to pour the batter on to my griddle pan and spread it flatter than usual as to keep them more palatable to me. I finished them with a controlled amount of maple syrup, blueberries and a little sprinkle of powdered sugar on top.

If you love red velvet cake and cupcakes like I do, you’ll really like this pancake mix. I’ve already made a batch for my friends and their 6 year old son that spent an evening with us from San Diego, and their son loved them. Whenever a child loves something, you know it’s got to be good! Follow the recipe on the container or adapt it to your liking. Either way, you won’t be disappointed and I’m not paid a dime to say that.