Red Velvet Pancakes is one of my less innocent recipes… Severely less innocent.
About 2 weeks ago Jan Hendrik van der Westhuizen (a South African Michelin Star Chef) had another competition to win a kitchen aid artisan mixer. Although I didn’t win with this recipe, I’m grateful that there was enough motivation for me to FINALLY make this breakfast! I’ve been threatening to make it for about 2 years!
IF I had an eatery/bakery, THIS is the type of food I would serve.
I’m not sure I have the stamina to handle the pressure of owning such a place. In an ideal world, however, I’d do it in a heartbeat.
This recipe is gutsy and different, but at the same time it contains classic elements – just rearranged in a way you haven’t seen before. It totally works.
Unique Sweets (my all-time favourite TV show!) introduced me to this insane wonder called Billionaire’s Bacon. They were visiting Koko Head Cafe in Hawaii. Koko Head is one of the most unique brunch eateries I have EVER seen and I would LOVE to visit them someday (another ideal world dream).
They bake brown sugar covered bacon in the oven for about 15 minutes till it has caramelized, but not to the point where it is candied. The bacon is still tender. Koko Head also adds Sichuan pepper to the bacon, but I actually adore black pepper with this. Plus, I didn’t feel like driving to the center of town to find Sichuan peppercorns.
Do not treat these red velvet pancakes as “normal” pancakes when cooking them. They probably won’t make bubbles on the surface like pancakes usually do (my red velvet pancakes didn’t). Keep the heat on medium and gently lift the pancake up to check how much the bottom has cooked.
When they have a slight golden brown colour, flip them over gently. Give them another 30 seconds – 1 minute on the other side and then remove them from the heat. They really don’t take long to cook.
I know it’s very tempting to add more chocolate chips to these pancakes, but don’t do it. These are not chocolate chip pancakes. That seldom surprise of a dark chocolate chip compliments the entire flavour experience, but you do not need more than the amount specified. It will start overpowering the balance of flavours.
Of course cream cheese had to be involved in this recipe. Cream Cheese defines red velvet anything. Adding maple syrup for sweetness and flavour seemed like the thing to do since we are in pancake land.
These red velvet pancakes are SO TENDER and moist. The smoky-sweet bacon with that tangy and smooth cream cheese… plus tiny gems of dark chocolate and black pepper. Absolutely incredible combo!!
Whether your loved one’s birthday is coming up or you want to spoil your Mom or you’ve had a rough day and need some TLF (tender loving food), THIS recipe is the answer! 🙂
- 1 packet (200g) Streaky Bacon
- 100 g Muscovado Sugar
- 1 tsp Black Pepper (freshly ground)
- 1 X-Large Egg (60 g)
- ¼ cup White Sugar
- ½ cup Canola Oil
- 1 tsp Vanilla Extract
- 2 tsp Red Food Colouring
- 2 Tbsp Water
- 135 g Flour
- 15 g Cocoa Powder
- ½ tsp Salt
- ⅓ cup Buttermilk
- 2 ml Bicarbonate of Soda
- ½ tsp Vinegar
- 30 g Dark Chocolate Chips (70% cocoa solids)
- ¼ cup Whipping Cream
- ½ cup Cream Cheese
- ½ tsp Vanilla Extract
- 2 Tbsp Maple Syrup
- Preheat oven to 180˚C/350˚F.
- Place muscovado sugar and pepper on a plate. Mix thoroughly.
- Press sugar onto each piece of bacon (one at a time) and shake/rub off off the excess.
- Lay bacon out on a baking sheet covered with foil.
- Bake in oven on one side for 10 minutes, turn bacon strips over and bake for a further 5 minutes. You want them to be cooked and quite caramelized, but not crisp. They need to be tender.
- Mix the pancake batter while the bacon is in the oven. Place Egg, Sugar and Canola Oil in a mixing bowl and beat till smooth.
- Add in Vanilla Extract, Red Food Colouring and Water. Mix till combined.
- Sift Flour, Salt and Cocoa Powder directly into mixing bowl. Add buttermilk and stir with a spoon till smooth. Remember to scrape down the sides of the bowl.
- Gently stir in Bicarbonate of Soda and Vinegar till thoroughly combined.
- Stir in Dark Chocolate Chips.
- Bake spoonful’s of batter over medium heat. Bake for around 2 minutes, flip over and bake for another 30-40 seconds till done. (These pancakes will not make bubbles on the surface as pancakes normally do. Gently lift up the pancakes to check if they are lightly golden brown on the bottom before flipping over.)
- Whip cream in mixing bowl to stiff peaks.
- Add cream cheese and beat till smooth.
- Add maple syrup and beat till smooth.
- Place one pancake on a plate. Spread out a spoonful of whipped maple cream cheese and a layer of billionaire’s bacon. Place another pancake on top and repeat the process. Repeat once more.
- Finish the top with billionaire’s bacon and a grinding of fresh black pepper.
- Go see a dietitian.
Thanks so much for reading! Remember to tag #philosophyofyum on Instagram, twitter and facebook if you make this recipe – I would LOVE to see!
What is your favourite indulgent breakfast?