Red Velvet (cake) began it's popularity in the late 40s and 50s at Canada's Eaton's Department Store, where their employees were sworn to secrecy about the ingredients. The insurgence of this cake in the United States came after the movie, "Steel Magnolias" when the groom's cake, made in the shape of an armadillo, was red velvet!
Red Velvet Pancakes
1/2 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
2 T unsalted butter, melted
2 tsp. Red Velvet Emulsion (or 1 T. Red Food coloring)
2 T Dutch-processed cocoa
1 tsp. vanilla extract
2 1/2 cups King Arthur all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 cups buttermilk
In a stand mixer, using the paddle attachment, (or a hand-held mixer and large bowl) beat the sugar, eggs, oil and butter together until it emulsifies. Add the Red Velvet Emulsion or food coloring, cocoa, and vanilla and mix once again.
Whisk briefly all the dry ingredients in a medium bowl and add to the red velvet mixture, alternating with the buttermilk.
Heat griddle on med/low. To test if the griddle is ready, sprinkle some water on the surface (I run my fingers under water and splash the surface)--the drops of water should "dance!"
Scoop or spoon the batter onto the surface, using the back of the spoon to spread the batter slightly.
1-8oz package cream cheese
2 T unsalted butter, softened to room temp.
1/4 cup maple syrup
In a medium bowl, using a mixer, beat the cream cheese and butter together until creamy. Slowly add the maple syrup, beating well after each addition. Turn mixer to med/high and beat until fluffy. Add a scoop of Maple Cream Cheese Butter to each plate, then, serve some additional warm syrup on the side.
