Monday, May 2, 2016

Red Velvet Pancakes

So my little boys had a friend over to spend the night with them and I wanted to make their morning very special with a really fun breakfast.  Who wouldn't like pancakes, right? how about if they are like eating red velvet cake for breakfast? great idea! so after researching several websites, choosing from here and there, I came up with what I am sharing with you right now!

(For the Pancakes)
2 cups all-purpose flour
1 Tbsp. unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
 Pinch of kosher salt
2 large eggs
3/4 cup granulated sugar
1 1/4 cups buttermilk
1/2 cup melted and cooled unsalted butter, plus more for griddle
  4teaspoons red food coloring
1 teaspoon pure vanilla extract
1 teaspoon white vinegar
(For the icing)
2 oz. cream cheese, room temperature
2 oz. butter, room temperature
1 cup powder sugar
1 Tbsp. Vanilla Extract
1/4 cup heavy whip cream or whole milk
(For toppings/platting)
Maple syrup
Toasted, chopped pecans


For the Pancakes:  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.
For the Icing:  Cream sugar and cream cheese until smooth and fluffy, slowly add the sugar and salt.  Once all incorporated add vanilla and finally the heavy whip cream.  The consistency must be runnier that regular icing in order to drizzle it on top of the pancakes.

To serve, stack the pancakes on a pretty platter, drizzle the cream cheese and top it with syrup and sprinkle with the toasted pecans.  Enjoy!
Source:  Recipe for Pancakes courtesy of Food Network, slightly adapted. 


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