Trying to get myself back into a routine. I am so good at getting in my own way. 😛
Wow. We may have entered a new era in clay court tennis. (View the winner of “The Little French Open” here.) So mad I missed the match! (Yes, I know I can find it somewhere on line. We’ll see what time–and overloaded memory–allow.)
Let’s move on. Last week older son said something about a renowned pancake chain and a new (?) red velvet variety. Mom thinks: Hmm. Can we make this for son at home?
Anyone who REALLY knows me is in on the fact that I don’t necessarily like to cook. I do, however, enjoy trying new recipes and getting creative with adapting them. I have a special place in my heart too, for recipes that look complicated and elegant when done, but are actually quite easy. (Make the “chef” look amazing, know what I mean? ;)).
So I hit up the internet and found a few recipes. (I SO love the world wide web.) I wound up going with this one that I found at recipegirl.com. I invite you to go to Lori Lange’s blog for the recipe (which, actually, came from a guest blogger, Tidy Mom, a.k.a., Cheryl). Are you all with me?
Here I’ll list the two minor changes I made to Tidy Mom’s recipe. (Hubby thinks I should follow a recipe to the letter, but those who spend a lot of time in the kitchen know tweaking is often what makes a certain recipe our own.) I also went with a basic cream cheese glaze. (That recipe follows.)
Tidy Mom’s recipe calls for 2 ½ cups of flour. I’m thinking I used about 2/3 white whole wheat and 1/3 white flour.
As per Cheryl, I also used a “buttermilk substitute,” (1 ½ cups of plain non-fat yogurt mixed with 3 tbsp of milk). She linked to here for this one and other alternatives. My choice worked really well.
Finally, I added a bit more milk to thin the batter to my liking—not unusual for any pancake recipe.
Note: I saw no significant difference using liquid food coloring (less than the 1 tbsp called for, since I ran out). Some recipes suggest red food paste gives a deeper red. IDK as I have no experience to fall back on.
I happen to like preparing pancakes on a griddle, but a good (preferably non-stick) frying pan works every bit as well. Also, rubbing the griddle with a canola oiled-napkin worked better than spraying it with cooking spray. I’ve never liked the speckled appearance pancakes get with that.)
Basic cream cheese glaze (easily increased as needed):
4 oz. cream cheese* (softened)
4 oz. butter* (softened)
2-3 tbsp milk
½ cup confectioners sugar
(*I use the whipped versions. Think it makes for a lighter glaze.)
Using an electric mixer (or by hand) cream together cream cheese and butter until smooth. Add milk and confectioners sugar. Continue mixing until glaze is as smooth as you want it. Serve over warm pancakes. Refrigerate (or try freezing) leftover glaze.
There you have it! These really were excellent, rich with flavor and brought together perfectly by the cream cheese topping—my favorite part of anything red velvet, hands down.
So, where do you stand on cooking? Do you follow recipes to the letter or does your brain start tweaking whenever you read one the first time? Are you a fan of pancakes? If so, what’s your favorite kind? Would you rather make reservations?
Have a great day and ttfn,