Infamous
23rd Jan 2011, 10:11 AM
http://img716.imageshack.us/img716/2491/dscf0209t.th.jpg (http://img716.imageshack.us/i/dscf0209t.jpg/)
http://img607.imageshack.us/img607/513/dscf0210k.th.jpg (http://img607.imageshack.us/i/dscf0210k.jpg/)
Note the exclamation points, thats because these things are that damn good! WARNING: eating these may ruin you for all other pancakes and breakfast foods, they are just too damn good, eat at your own risk!
Ive ammended this recipe a little bit, it was/is good as is, but i suggest you follow the asterisks for extra amounts and extra "pizazz"
Dry Ingredients Amount :
Flour 8 oz about 1 ? cups
Cocoa Powder, unsweetened ? oz about 2 tbsp ***3
Sugar 2 oz about 3 tbsp ***plus 1/4 cup
Baking Powder 1 ? tsp
Baking Soda ? tsp
Cinnamon, ground 1 tsp
Kosher Salt 1 tsp
Wet Ingredients :
Buttermilk 1 ? cup ***start witht hat much, chances are will need more
Eggs, large 2 each
Vanilla Extract 1 tsp
Red Food Coloring 1 tbsp
Butter, melted 2 oz about ? stick
***Apple cider vinegar 1TBS
Mix wet and dry ingredients seperately, then together, its pancakes batter, detailed instructions not on this section lol
When i made these, the 1 1/4 cups buttermilk wasnt even close to enough, so i just added slowly till you reach desired consistancy.( i had used 2 cups total, between batter, and topping). The extra 1/4 cup of sugar is to compensate for the extra cocoa powder, i used raw suagr as it has a better texture in finished product, but any sugar will do .
The above is for the pancakes themselves, below are the reccomennded toppings. i strongly suggest you give these a whirl too, as they are easy, quick, and just go awesome with the cakes. And for all you southerners reading this, make sure you add the apple cider vinegar for that little bit of tang that only comes from a well made red velvet cake!
Whipped cream chz frosting:
1/2 package room temp crm chz.
1/4 cup buttermilk*** ( original recipe called for heavy cream, but you already have the buttermilk for pancakes, so why bother)
2T sugar
1 t vanilla
Add ingredients to a mixing bowl, beat on low until you wont throw it all over kitchen, turn to high, whip until fluffy.
Butter pecan syrup:
Butter. softened ? pound (2 sticks )
Pecan halves 4 oz about [1 cup ]
Real Maple Syrup 1 cup
Vanilla Extract 1 ? tbsp
Water 2 ? tbsp
Kosher Salt a pinch
Toast pecans in oven, takes 5-10 minutes in 350 degree oven, if you smell them, chances are they are very close to burnt, so keep an eye on them. After toasting, toss pecans into the melted butter untill they start to foam and stir( this toasts a bit as well) add rest of ingredients, and stir.. eat your heart out IHOP. since you are adding water to this syrup, it will break on you , dont worry, just heat up and stir, will still taste the same.
http://img607.imageshack.us/img607/513/dscf0210k.th.jpg (http://img607.imageshack.us/i/dscf0210k.jpg/)
Note the exclamation points, thats because these things are that damn good! WARNING: eating these may ruin you for all other pancakes and breakfast foods, they are just too damn good, eat at your own risk!
Ive ammended this recipe a little bit, it was/is good as is, but i suggest you follow the asterisks for extra amounts and extra "pizazz"
Dry Ingredients Amount :
Flour 8 oz about 1 ? cups
Cocoa Powder, unsweetened ? oz about 2 tbsp ***3
Sugar 2 oz about 3 tbsp ***plus 1/4 cup
Baking Powder 1 ? tsp
Baking Soda ? tsp
Cinnamon, ground 1 tsp
Kosher Salt 1 tsp
Wet Ingredients :
Buttermilk 1 ? cup ***start witht hat much, chances are will need more
Eggs, large 2 each
Vanilla Extract 1 tsp
Red Food Coloring 1 tbsp
Butter, melted 2 oz about ? stick
***Apple cider vinegar 1TBS
Mix wet and dry ingredients seperately, then together, its pancakes batter, detailed instructions not on this section lol
When i made these, the 1 1/4 cups buttermilk wasnt even close to enough, so i just added slowly till you reach desired consistancy.( i had used 2 cups total, between batter, and topping). The extra 1/4 cup of sugar is to compensate for the extra cocoa powder, i used raw suagr as it has a better texture in finished product, but any sugar will do .
The above is for the pancakes themselves, below are the reccomennded toppings. i strongly suggest you give these a whirl too, as they are easy, quick, and just go awesome with the cakes. And for all you southerners reading this, make sure you add the apple cider vinegar for that little bit of tang that only comes from a well made red velvet cake!
Whipped cream chz frosting:
1/2 package room temp crm chz.
1/4 cup buttermilk*** ( original recipe called for heavy cream, but you already have the buttermilk for pancakes, so why bother)
2T sugar
1 t vanilla
Add ingredients to a mixing bowl, beat on low until you wont throw it all over kitchen, turn to high, whip until fluffy.
Butter pecan syrup:
Butter. softened ? pound (2 sticks )
Pecan halves 4 oz about [1 cup ]
Real Maple Syrup 1 cup
Vanilla Extract 1 ? tbsp
Water 2 ? tbsp
Kosher Salt a pinch
Toast pecans in oven, takes 5-10 minutes in 350 degree oven, if you smell them, chances are they are very close to burnt, so keep an eye on them. After toasting, toss pecans into the melted butter untill they start to foam and stir( this toasts a bit as well) add rest of ingredients, and stir.. eat your heart out IHOP. since you are adding water to this syrup, it will break on you , dont worry, just heat up and stir, will still taste the same.