Red Velvet Pancakes For Valentine’s Day

valentines day babiesTo all of my Valentines, I hope you have a wonderful Valentine’s Day! I made these pancakes this weekend in preparation for breakfast on Thursday with my Valentines (since I will be working both jobs that day and won’t be seeing them other than at breakfast before bedtime really). These hold up great frozen in proportioned Ziploc baggies (where is my endorsement deal from them?) for about a month, so this recipe makes tons of pancakes. Enjoy the love-fest all month long!

Red Velvet Pancakes

Red Velvet Pancakes

6 cups all-purpose flour

6 teaspoons baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

1 1/2 cups white sugar

1 cup unsweetened cocoa powder

6 eggs

4 1/2 cups buttermilk

1 1/2 cups 2% or whole milk, or almond milk, or half and half (no 1 % or skim)

6 tablespoons red food coloring

6 teaspoons vanilla extract

1 ¼ cups unsalted butter, melted

Mix all the dry ingredients in a really large bowl. Mix all the wet in a medium-sized bowl, whisk these

Because I love these old cards...

Because I love these old cards…

thoroughly, this is like when making a cake, once you combine wet and dry ingredients you are going to want to leave lumps so that these pancakes are nice and fluffy.Combine everything in the large bowl, slowly whisking until it’s well combined. (There should be no flour in the bottom of the bowl, but small lumps of flour in the mix are good)

Heat very flat frying pan, or griddle, to a medium high heat. (If your first batch of pancakes turns too dark or cooks super-fast, lower the heat. They should take a while to cook.)

Pour out batter onto griddle and leave them alone as the bubbles form. When the uncooked side is fairly covered in popped bubbles, flip. (The edges will also look dry)

After flipping, allow them to rise (DO NOT press them down! This will make them heavy instead of fluffy!). The reason you are cooking at the lowest possible temperature is so they can cook through without burning or squishing, all of which are bad for pancakes. The best time for this side is about ½ the time they spent on the other side cooking. Experiment with the timing until you get a feel for it.

*This is also fun if  you toss in chocolate chips instead of cocoa powder and  reduce sugar to 1/2 cup, and reduce red food coloring to about 3 Tablespoons. Then you have Pink Chocolate Chip Pancakes!*

Sizzling on a griddle...

Sizzling on a griddle…

You can use regular syrup (BoyChild II is a purest). I also (thoroughly) enjoy melted butter with a sprinkle of powdered sugar as my topping. (Of course, I like any pancake best this way, you know, dripping with buttery goodness…) But if this is all too pedestrian for you (or there is someone to impress) try the following glaze recipe poured hot over the top.Vintage VDay

Cream Cheese Glaze:

Remember Cream Cheese Frosting? Get 2 cups out of your fridge (What you haven’t been keeping some in there for mid night snacking straight from the Tupperware “just in case”?! Well, then whip some up real quick).

Put the 2 cups frosting in a microwave safe bowl, add 2 Tablespoons of water.

Heat on 50% power 30 seconds at a time, stirring every 30 seconds, until melted. If your mix is still too thick, add more water 1 Tablespoon at a time.

Space VDayServe glaze warm over hot, buttered pancakes.

Do you have a special Valentine’s Day meal? Please share in the comments or email me at mamaskitchentable@gmail.com.

eggcellent valentine

eggcellent valentine

Happy Valentine’s Day my loves!

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Braided Wreath Pumpkin Bread

I promise yours acan look like this too, super easy!This is a recipe I got from one of those small paperback cookbooks in the grocery store. Click here for the link to the original recipe (the completed picture is also from their site, as it looks clearer that any picture I had available). The recipe below is my 3rd (or 4th) version of the original. Not much tweaking has actually occurred in our favorite version of this, which is part of the reason I tracked down the website, gotta give those folks at Pillsbury their due, right? This wreath is usually something that gets made at Christmas time and given as a gift or brought to a gathering.

What You Will Need:

Bread:

In between 6 and 6 1/2 cups flour

1/4 cup sugar

¼ cup light brown sugar (packed)

1 1/2 teaspoons salt

2 packages regular active dry yeast

1 cup canned pumpkin

1/4 cup butter (go real, salted butter here, I promise you will notice the difference)

1 1/2 cups apple juice

Fancy Top: (which is really easy & totally looks just like the picture, so give it a go)

1 egg

2 Tablespoons water

2 teaspoons sesame seed

2 teaspoons poppy-seed

What to Do:

In a small sauce pan on medium/high heat combine pumpkin, butter and juice. You will want the butter melted and the mixture to start to bubble, then immediately remove from heat.

Combine dry bread ingredients in a large mixing bowl. (Use only 2 ½ cups of flour at this time)

Add hot pumpkin mix to flour; mix with electric mixer until just combined. Start to gradually add more flour until you have a soft dough. (You probably will not need all the flour listed)

Dust flour on (clean) countertop and place dough on top; knead to mix ingredients really well. (spend 2 to 4 minutes doing this, but keep in mind over kneading is just as bad as over mixing and how you end up with doorstops instead of fluffy breads).

Butter (again as a verb) a medium-sized mixing bowl and roll dough inside to grease it all over. Cover dough in bowl with Saran Wrap. Leave the dough on the counter for at least 1 hour. (It should grow about 2 time its previous size)

While you are waiting, butter a large round cake pan.

When the dough is huge punch it down and then divide it into 2 halves, then each half into 3 equal (or as best as you can) parts.

Now the fun part! This is Play-doh you can lick later and not regret. Roll each sixth into a dough rope (try to keep them all the same length). Using 3 ropes at a time pinch the ends together and braid. Add other ropes, pinch into a circle when you get to the end.

Place in cake pan. Cover with (clean) dish towel and put back on counter for about 30 minutes. (That yeast’ll go crazy and double again, which can be very entertaining for any tiny cooks in your kitchen, they can also really help with this next part)

Preheat oven to 375 degrees.

While your wreath is rising whisk egg and water in a small bowl.

Once wreath is ready to bake use a pastry brush to brush on egg mixture (it’s called an egg wash) if they can “paint” gently let those tiny cooks do this. Lightly sprinkle seeds on top.

Put in oven and bake about 25 minutes (it will be a lovely golden brown when done).

Remove from pan and allow to cool.

*Note: this is great room temperature or warm, but warm and dipped in apple butter? That is something that you think about later if you know what I mean…*