Red Velvet Pancakes with Whipped Cream and Pistachios

Dough Instructions

• 1
  In a large bowl, sift the flour, cocoa powder, sugar, baking powder, and baking soda. Mix the dry ingredients well.
• 2
  In another bowl, beat the eggs with buttermilk, vanilla extract, melted butter, and red food coloring (or beetroot powder).
• 3
  Pour the liquid mixture over the dry ingredients and gently mix with a whisk or spatula until you get a homogeneous and slightly airy batter. Do not overmix to keep the pancakes fluffy.

Cooking Instructions

• 1
  Heat a non-stick pan over medium heat and lightly grease it with butter or oil.
• 2
  Pour the batter into the pan using a small ladle, forming pancakes of equal size.
• 3
  Cook them for approximately 1-2 minutes on each side until bubbles appear on the surface and the edges become firm.
• 4
  Carefully flip them and cook for about 1 more minute. Repeat the process until all the batter is used.

Decoration Instructions

• 1
  Stack the pancakes one on top of another for a spectacular look.
• 2
  Add a generous layer of whipped cream or mascarpone on top of each pancake.
• 3
  Sprinkle chopped pistachios for a crunchy and aromatic contrast.
• 4
  Decorate with mint leaves and serve with fresh strawberries or raspberries.