I’m pretty sure there is a law somewhere mandating that every meal on Valentine’s Day must include some chocolate. Yes, even breakfast.
Yet, breakfast should include something healthy. Hmm.
The Prefect Solution: Pomegranate and chocolate. In pancake form.
Lots of folks have made Red Velvet Pancakes. Check out the flap jacks from Deborah at Taste and Tell, the Queen of Red Velvet Innovations – she even has a Red Velvet Week every year! Her Red Velvet Pancakes inspired me. My contribution to this dish is that I used pomegranate juice – both for the color and for the tartness – which pairs well with the richness of the chocolate.
And for your syrup – use chocolate syrup. Hey! It’s Valentine’s Day!
— posted by Donna
POMEGRANATE RED VELVET PANCAKES
1 cup all purpose flour
1 tbsp cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 cup sugar
1 large egg
1 tbsp melted butter or vegetable oil
3/4 cup 100 per cent pomegranate juice (I used POM)
1/4 cup yoghurt
1 tsp vanilla extract
A little red food coloring, as desired
Mix together flour, cocoa powder, soda, powder, salt, sugar.
Whisk together egg and butter and yoghurt. Stir this misxture into dry ingredients.
Slowly whisk in pomegranate juice, adding a little more or less until pancake batter consistency is achieved.
Cook on a griddle as you would regular pancakes.
NOTE: The pomegrante juice will add a hint of red color, but you can add red food dye if you like your flap jacks to be more vibrant.