Red Velvet Cherry Cordial Pancakes with White Chocolate Custard and Blueberries!

We celebrate the 4th of July around here. It's an amazing day to remember the men who boldly signed their names on a paper that, should our fledgling rebellion had failed...would have been their death sentence. At that time Benjamin Franklin said, "We must all hang together, or, assuredly, we shall all hang separately." They, along with the many who have fought, lived and died for our freedom did so that we as citizens of this country could enjoy days like today with those we love. So...it is on this day I share something that we adore as a family.

 Red Velvet cake is like an icon of happiness in my family. If you look on the "Special Occasion Calendar" and ask anyone what kind of perfect cake was served at any one of the *said* {Special} events...Red Velvet will be the ideal. Red velvet however will not be the box of fakie choco-junk. It will be Mom's Best Red Velvet Cake. There is nothing else.

 Now...imagine my freakish opinion when it comes to creating a pancake worthy to be called such a red velvet piece of happiness...and you will find this...the red velvet cherry cordial pancake stack...layered with mom's amazing butter-custard white chocolate frosting and blueberry pie filling. Topped with fresh berries...

The secret has been using a sweetener in the pancakes that will not stick to the pan, so the pancakes are actually like a real cake. The red is not bitter, as is often the case when using red food coloring, because it is made from a *secret* ingredient (below)...I think you'll be pleased with the result. 


Chef Tess' Red Velvet Cherry Cordial Pancakes


1 1/2 cups homemade bisquick (or store purchased buttermilk pancake mix)
1/4 cup baker's cocoa
1 packet cherry kool-aid *unsweetened* (Yes, I know it's not a natural red...)
3/4 cup xylitol natural sweetener  or 35 drops stevia natural sweetener (or 1 cup Splenda spoonable)
1 cup water (plus or minus depending on how thick you like your pancakes)
2 tsp vanilla


Combine all ingredients and mix until just moist. Do not over-mix.  Cook on  a hot griddle. Serve warm with butter-custard white chocolate frosting (recipe below) nestled between the cakes and Blueberry pie filling of your choice drizzled over the top.

Frosting:1/2 cup all purpose flour
1-1/2 cups whole milk
8 ounces white chocolate baking pieces
1-1/2 cups butter, at room temperature
1 Tablespoon vanilla (or 1 1/2 tsp LorAnn's vanilla bean paste)
2-3 drops LorAnn’s Royal Raspberry oil (optional)
1-1/2 cups sugar
Frosting: Whisk together milk and flour in a two quart pan. Heat on stove over medium heat while continuously whisking until the mixture comes to boil and is very thick. Take the pan off the stove, add white chocolate pieces and stir until they are melted (don’t mix too much as the baking pieces may become oily). Force thickened mixture through a fine sieve into a small bowl. Place plastic wrap directly on top of the “pudding” mixture and cool for at least 4 hours in the refrigerator.


Cream the butter, vanilla, raspberry oil (optional), and sugar in the bowl of a stand mixer fitted with the whist attachment and beat until the mixture is very fluffy and the sugar is dissolved, about 6 minutes. Add the cold milk/white chocolate paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy.

There you go. Let's all hang together! 


I like it much better that way...and the food is better at a pot luck, right?! God Bless the USA!