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Red Velvet Pancakes by

Source: www.keyingredients.com

Tags: pancakes

Ingredients

4 ounces cream cheese, at room temperature
cup sour cream
3 tablespoons whole milk
2 tablespoons confectioners' sugar
2 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
teaspoon baking soda
teaspoon baking powder
Fine salt
2 large eggs
cup granulated sugar
1 cups buttermilk
cup melted and cooled unsalted butter, plus more for griddle
2 teaspoons red food coloring
1 teaspoon pure vanilla extract
1 teaspoon apple cider vinegar
Maple syrup, for serving
Toasted, chopped pecans, for serving

Instructions

Whisk the cream cheese, sour cream, milk and confectioners' sugar until smooth in a medium bowl; set aside.

Sift the flour, cocoa powder, baking soda, baking powder and 1/2 teaspoon salt into a large bowl. Beat the eggs and granulated sugar in a medium bowl until pale yellow; beat in the buttermilk, melted butter, food coloring, vanilla and vinegar. Add the egg mixture to the flour mixture and fold just until incorporated.

Heat a griddle or large nonstick skillet over medium-low heat. Lightly coat the hot skillet with melted butter. Pour 1/4-cupfuls of batter on the hot skillet, spaced evenly apart; use a spatula to spread out slightly if needed. Cook until bubbles begin to pop on the surface, about 3 minutes. Carefully flip and cook until the bottoms are set and the pancakes are cooked through, 1 to 2 minutes longer. Repeat with the remaining batter.

To serve, drizzle the cream cheese and syrup on top of the pancakes and sprinkle with pecans.

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