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Red Velvet Mini Pancake Pockets

Fans of red velvet cupcakes will love this Danish twist on the contemporary classic made with mini pancakes stuffed with buttercream frosting.


  • Batter:
  • 6 oz semisweet chocolate, melted
  • 1 cup all-purpose flour
  • 1 ½ tsp sugar
  • ½ tsp baking powder
  • ¼ tsp salt
  • 2 large eggs, yolks and whites separated
  • 1 cup milk
  • 2 tbsp unsalted butter, melted and cooled to room temperature
  • ½ tsp vanilla extract
  • 1 small bottle red food colouring
  • Filling:
  • 125g cream cheese, room temperature
  • ¾ cup unsalted butter, room temperature
  • ½ tsp vanilla extract
  • 1 ¼ cups confectioner’s sugar


  1. Make the filling: Beat the cream cheese and butter with an electric mixer until fluffy. Add the vanilla extract and mix until combined.
  2. Add the confectioner’s sugar and beat until well combined. Place the filling in a piping bag fitted with a large round piping tip.
  3. Make the pancakes: Whisk together the flour, sugar baking powder and salt. In a small bowl, whisk the egg yolks, milk, butter, vanilla extract and melted chocolate. Add this to the flour mixture and mix until well combined. Add the red food colouring and mix well. Beat the egg whites in a separate bowl with an electric mixer until stiff peaks form. Add 1/3 of the egg whites to the batter, folding to combine. Add the remaining egg whites and mix until just combined. Spray an ebelskiver pan with cooking spray and set to medium heat. Once the pan is warm, add about 1 tbsp batter into each well. Pipe a dollop of cream cheese filling into the center of each pancake and top with another 1 tbsp batter. Cook for 3-5 minutes, until the bottoms are lightly browned. Use bamboo skewers to flip the pancakes and cook for 3 more minutes on the other side. Transfer to a plate and enjoy!