These red and white holiday pancakes from Raspberri Cupcakes will help you jumpstart your day on winter mornings. Granted these pancakes are more like dessert than breakfast but a little indulgence every once in awhile never hurt anyone. These pancakes are light and fluffy because of the addition of whipped egg whites. Once hot off the griddle, these festive pancakes are doused in a candy cane chocolate syrup. If you are looking for an over the top breakfast, these pancakes are it.
Red & White Christmas Pancakes with Candy Cane Chocolate Syrup
Recipe from Raspberri Cupcakes
For the syrup:
1 cup (250 ml) water
1/2 cup (160 g) glucose (or light corn syrup, agave nectar)
Crushed candy canes, I used about 12 medium ones, about 150g
3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
2.6 oz (75 g) bittersweet or semisweet chocolate, finely chopped (I used Lindt 70%), you can also use milk chocolate if you are worried about it being too rich
Extra crushed candy canes, to serve
For the pancakes:
3 cups (about 450g) plain flour
4 tbsp white sugar
2 tsp baking powder
2 cups milk (I used skim)
2 tbsp vegetable oil
4 tsp vanilla extract
4 egg whites, whisked to soft peaks
Optional: red food coloring (I used gel coloring), green color if you if feel like going crazy with it
For recipe directions, click here.
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