Purple Velvet Pancakes (All Natural!)

"Put a twist to your Saturday morning breakfast! I discovered this recipe accidentally while preparing brunch for my boyfriend... they are sooo yummy! I made a colourful plate for him and have a very happy boyfriend :-)"
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Darkhunter photo by Darkhunter
Ready In:
20mins
Ingredients:
10
Yields:
6-8 pancakes
Serves:
2-3
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ingredients

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directions

  • Sift dry ingredients together.
  • In a large bowl, beat egg till fluffy using a wisk or fork.
  • Add vanilla bean and continue beating until the vanilla seeds visibly changes the colour of the egg. Remove remainder of vanilla bean.
  • Little by little add milk, dry ingredients, and melted butter by the tablespoon while continuing mixing.
  • Fold in the strawberries, lemon rind, and juice. Watch the batter turn purple.
  • Heat a non-stick (teflon) pan on medium. (It is the right heat when you drop some water on the hot dry pan and see it "dance" for a few seconds before it evaporates.) Add 1-2 tablespoons of canola oil for frying each time.
  • Use a disher style ice cream scoop, scoop pancake batter for frying. Turn over with wooden spoon when lumpy bubbles are all over the pancake.
  • Serving suggestion: I topped mine with fresh strawberries, kiwi, mangoes, and chocolate syrup. Try also berry jam or ice cream, and finish with unsweetened tea or coffee.

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Reviews

  1. I'm sorry to say that these pancakes did not turn out well for me. They were heavy and dense, and the flavor was surprisingly bland. I did decrease that amount of baking powder and still found it overpowering. Made for Think Pink /09
     
  2. Not only were these delicious, but much fun watching the color change! Topped with sweetened strawberries. Thnx for sharing your recipe, Ms. Kilroy. Made for PAC Fall 2009.
     
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RECIPE SUBMITTED BY

I'm a board director at a theater company, a radio talk show host, aspiring journalist, and college student. I cook home style dishes, mostly self-learnt. Originally from Indonesia and having lived in Europe, the U.S., Australia, my cooking instincts remain basically Asian but occasionally one would find a Mediterranean twang in it as well. I speak fluent English, Dutch, and five variants of Indonesian (proper, "gaul", and regional dialects of Java, Papua, and Timor).
 
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