Monday, June 17, 2013

Red Velvet Pancakes






Ok, everyone loves a good Red Velvet cake or cupcake, but what about a breakfast -friendly version?  Check this out!  

Ingredients:

 1 (4 ounce) package cream cheese, softened
 1 cup confectioners' sugar, sifted
 1 teaspoon vanilla extract
 1 tablespoon milk, or as needed

 1 1/2 cups all-purpose flour
 2 tablespoons white sugar
 2 teaspoons baking powder
 1 tablespoon unsweetened cocoa powder
 1 teaspoon salt
 2 eggs
 1/4 cup milk
 1 cup buttermilk
 1 teaspoon vanilla extract
 1 teaspoon distilled white vinegar
 2 teaspoons red food coloring
 1/4 cup melted butter


Directions

Prepare the cream cheese glaze by beating the cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract in a bowl until smooth.

I sifted my powdered sugar (optional)

All glaze ingredients in bowl

Mix Together Until Smooth


Test the Consistency.  This was too thick, so I added  bit more milk (next step).
Thin with 1 tablespoon milk or as needed to achieve a pourable consistency. Set aside.

Add milk a few teaspoons at a time until....


...you reach your desired consistency!

Whisk the flour, white sugar, baking powder, cocoa powder, and salt together in a bowl until evenly blended; set aside.



Beat the eggs in a SEPARATE mixing bowl until smooth.

 Whisk in 1/4 cup milk with the buttermilk, 1 teaspoon vanilla extract, vinegar,  and food coloring.



Add melted butter and mix until incorporated. 



Stir in the flour mixture until moistened. Small lumps of flour may remain (that's fine...you just don't want LARGE lumps).



Final Batter - Ready for Skillet

Heat a lightly oiled griddle or skillet over medium-high heat. (Cook's Note:  Use OIL, NOT BUTTER, as butter has a tendency to BURN.  My first 3 were unusable due to this.)

Drop batter by large spoonfuls onto the hot surface.  (Cook's Note:  I used a 1/4 c. measuring cup so that the pancakes would more or less be the same size.)



Cook first side of pancakes until bubbles form and the edges are dry.
Bubbles forming; edges starting to look dry (not wet).

Flip, and cook until browned on the other side.   Repeat with remaining batter.



Drizzle with the cream cheese glaze to serve.




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