4 Serves
96 Mins
Preheat your oven to 175°C and prepare a baking pan.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
25 µg / 400 µgCalcium
4498 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
161 mg / 420 mgPhosphorus
6207 mg / 1,250 mgPotassium
451 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
4 g / 28 gSugar
48 g / 50 gSaturated Fat
13 g / 20 gCholesterol
177 mg / 300 mgCaffeine
0 mgNet Carbs
87 gAlcohol
0 g
In a large bowl, whisk together the flour, sugar, baking powder, and cocoa powder.
In a separate bowl, cream the butter and sugar until light and fluffy, then beat in the eggs.
Combine the wet and dry ingredients, adding a touch of red food coloring to achieve the signature red velvet hue.
Pour the batter into the prepared baking pan and bake for 25-30 minutes until a toothpick comes out clean.
Allow the pancakes to cool slightly before serving with a dusting of powdered sugar.
3
g50
g10
g
