These red velvet pancakes are perfect for a Valentine’s Day breakfast in bed.

Makes 6 5-inch pancakes.

Ingredients

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
¼ teaspoon salt
2 tablespoons Dutch process cocoa powder
1 beaten egg
1 cup milk
2 tablespoons vegetable oil
1 0.3-ounce bottle of red food coloring
1 teaspoon vanilla extract

Toppings: whipped cream and strawberries

1. In a mixing bowl, stir together the flour, sugar, baking powder, salt, and cocoa powder. Set aside.
2. In another mixing bowl mix together the egg, milk, oil, food coloring, and vanilla.
3. Add the egg mixture to the dry mixture and stir until combined.
4. Lightly grease a skillet and bring to medium heat. For each pancake, pour about a 1/3 cup batter onto skillet. Cook about 2 minutes on each side.
5. Top with whipped cream and strawberries.

Additional Toppings to Drizzle Over Red Velvet Pancakes

Cream cheese drizzle: Beat 2 ounces of softened cream cheese with 1/2 teaspoon of vanilla until smooth. Gradually beat in 1/4 cup sifted powdered sugar. Beat in enough milk (about 3 tablespoons) to reach drizzling consistency.

Strawberry sauce: Blend 3 cups fresh or thawed frozen strawberries in a food processor. In a medium saucepan, stir together 1/3 cup of sugar and 1 teaspoon cornstarch. Cook over medium heat, stirring continuously, until thickened. Cool to room temperature.