Hubs and I love breakfast food. We like to make a big breakfast most Saturday mornings.

As of late, when I raise the question of “What do you want to do for breakfast??” I get an immediate “PANCAKES!!!???!!!!” outta the hubs. hah

Hubs is on a pancake kick. For. Real.

Well, Valentine’s Day is tomorrow and that means it’s officially red-velvet time…

I mean, I’m seeing red velvet popping up EVERY.WHERE. on the blogosphere.

Naturally, I felt compelled to join in (I SO try to be like the cool kids… hah).

So when hubs asked for pancakes this weekend… I decided to go for the V-Day twist and found a red velvet  recipe to work from! They were delicious and RICH! Man, were they rich – but if there’s ever a time to splurge on something rich… it’s on Valentines Day 😉

Soooo… what are your Valentine’s Day plans?

Spending it with someone special? Perhaps a fabulous ladies night out? Or more of a low-key night in?

Hubs and I are eating IN (Porcini Rubbed Filets with Balsamic Reduction- yes. please.).

Here’s the thing, I HATE HATE HATE eating out on Valentines Day (and most other major holidays for that matter). Restaurants are beyond CROWDED… lusty teenagers are out in full force… and did I mention the restaurants are Crowded???? hah Anyhow… End. of. Rant.

How about you?

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Red Velvet Pancakes with White Chocolate Chips

Yield: 10 pancakes

Prep Time: 10 minutes

Cook Time: 5-6 minutes

Total Time: 15-20 minutes

Ingredients:

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons white sugar
1 tablespoons + 1 teaspoon unsweetened cocoa powder (I used Hershey's Special Dark)
1 large egg, lightly beaten
1 cup buttermilk
1/4 cup sour cream
3 tablespoons salted butter, melted
1 tablespoon red liquid food coloring
1 teaspoon vanilla extract
1 cup white chocolate chips

Directions:

In a large bowl combine: flour, baking powder, baking soda, salt, sugar, and cocoa powder. In a second bowl mix together the egg, buttermilk, sour cream, melted butter, food coloring, vanilla extract. NOTE: Keep the two mixtures separate until JUST before cooking.

Heat a griddle (or skillet) over medium heat (about 350°). When you sprinkle a drop of water on the surface and it sizzles, it's good to go. Using a paper towel... wipe the surface with melted butter. You want a nice even layer which is why you don't just throw a pat of butter on the skillet (that would create hot spots where there is more butter).

Pour the wet mixture into the dry mixture and combine using a using a wooden spoon or fork. Stir until it's just blended together, being sure to not over stir! Fold in the white chocolate chips.

Using a measuring cup, scoop about 1/3 cup of the batter onto the griddle for each pancake. When the underside is golden brown, flip and then brown the other side. Serve hot with butter and syrup!

Adapted From: The Kitchy Kitchen