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Red Velvet Pancakes


Red Velvet Pancakes


Words and Photos by Rachel Rex

Though Valentine’s Day has passed, maybe you need to create a nice breakfast to feed your significant other after a night of romantic rendezvous. Or, maybe you’d like to continue on that sugar high you got from all those Dove chocolates you ate last night while watching The Notebook alone in your dorm. Either way, it’s morning, you’re hungry, and you want something special for breakfast. Red velvet pancakes sound like the way to go.

These pancakes are fairly simple to make, despite their decadent appearance. You can even take the dish a step further by making heart shaped pancakes. At first, I tried this by filling a heart-shaped cookie cutter with batter on the skillet, but batter kept leaking out of the sides. So, when that didn’t pan out, my roommate, Bernie, who can create a beautiful presentation, cut hearts out of the cooked pancakes. Layer some cream cheese icing in between the hearts, add some strawberries, and boom! You have a plate of pancakes worthy of your significant other—or yourself, alone in your dorm room.

I don’t judge.

This creation was adapted from The Food Network’s red velvet pancake recipe and Betty Crocker’s cream cheese topping recipe.

2 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
3/4 teaspoon baking soda
Fine salt
2 large eggs
3/4 cup granulated sugar
1 1/4 cups buttermilk (or 1 ¼ cups 2% milk, 1 tablespoon apple cider vinegar)
1/2 cup canola oil
2 teaspoons red food coloring
1 teaspoon pure vanilla extract
1 teaspoon apple cider vinegar
Cream Cheese Icing
8 ounces cream cheese, softened
¼ cup butter, softened
2 cups powdered sugar
3 tablespoons milk


1.     Sift the flour, cocoa powder, baking soda, and 1/2 teaspoon salt into a large bowl.

2.     Beat the eggs and granulated sugar in a medium bowl until pale yellow; beat in the buttermilk, canola oil, food coloring, vanilla, and vinegar. Add the egg mixture to the flour mixture and fold just until incorporated.

3.     Heat a griddle or large nonstick skillet over medium-low heat. Lightly coat the hot skillet with melted butter or spray with nonstick spray.

4.     Pour 1/4-cupfuls of batter on the hot skillet, spaced evenly apart; use a spatula to spread out slightly, if needed. Cook until bubbles begin to pop on the surface—about 3 minutes. Carefully flip and cook until the bottoms are set and the pancakes are cooked through, 1 to 2 minutes longer. Repeat with the remaining batter.

5.     For the icing, beat the cream cheese and butter in a medium bowl until fluffy. Slowly add the powdered sugar. Add milk until desired consistency is reached.