Love the flair of a beautiful red velvet cake? Get the same gorgeously hued dessert as pancakes for breakfast, complete with a cream cheese glaze.
Servings
Prep Time
4servings (about 8 small pancakes)
10minutes
Cook Time
10 minutes
Servings
Prep Time
4servings (about 8 small pancakes)
10minutes
Cook Time
10 minutes
Ingredients
For the Cream Cheese Glaze:
14-ouncepackage cream cheesesoftened
1cupconfectioners’ sugar
2teaspoonspure vanilla extract
1/4teaspoonsalt
1cupheavy cream
For the Pancakes:
1 1/2cupsall purpose flour
1/3cupwhite granulated sugar
2teaspoonsbaking powder
2teaspoonscocoa powder
1teaspoonsalt
2largeeggs
1cupbuttermilk
1/2cupwhole milk
2teaspoonspure vanilla extract
2teaspoonsred food coloring
1teaspoondistilled white vinegar
1/4cupunsalted buttermelted and slightly cooled
Instructions
For the Cream Cheese Glaze:
In a stand mixer fitted with a paddle attachment, beat the softened cream cheese, confectioners’ sugar, vanilla, and salt until smooth.
Slowly drizzle in the heavy cream until the icing has a smooth consistency. Set aside while you prepare the pancakes.
For the Pancakes:
Whisk the flour, granulated sugar, baking powder, cocoa powder, and salt together in a large bowl until evenly blended.
In a separate bowl, whisk together the eggs, buttermilk, whole milk, vanilla extract, red food coloring, and vinegar.
Stir the liquid ingredients into the dry ingredients until just moistened. Add the melted butter, and stir until the butter is completely incorporated. Do not overmix.
Heat a lightly oiled griddle or skillet over medium-low heat. Drop the batter in large spoonfuls onto the griddle to form small circles. Cook until the bubbles form around the edges, about 2 minutes. Flip, and cook until lightly browned on the other side, about another 2 minutes. Remove from the pan, and repeat with the rest of the batter.
Drizzle with the cream cheese glaze and serve warm.