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Red Velvet Pancakes

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  Approximately 12 pancakes
The classic Red Velvet Cake gets a makeover just in time for breakfast, topped with a dollop of cream cheese frosting and rich maple syrup.
For the Cream Cheese Frosting:
1 8-ounce package cream cheese, softened
3 tablespoons granulated white sugar
3/4 teaspoon vanilla extract
For the Pancakes:
1 1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons light brown sugar
1 teaspoon cinnamon
2 tablespoons unsweetened cocoa powder
1 large egg, lightly beaten
1 cup buttermilk
3 tablespoons unsalted butter, melted
1 tablespoon red food coloring
1 teaspoon vanilla extract
maple syrup
In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, white sugar, and vanilla extract. Run the mixer on a low speed until the mixture begins to come together. Increase the speed to high and mix, scraping down the sides occasionally, until the cream cheese is smooth. Set aside.

In a large bowl, mix together the flour, baking powder, baking soda, salt, brown sugar, cinnamon, and cocoa powder. In a separate bowl, whisk together the egg, buttermilk, butter, food coloring and vanilla extract. Combine the wet and dry ingredients, whisking just until combined.

Pre-heat a griddle or skillet over a medium heat. Lightly coat the pan with a spritz of non-stick cooking spray or a small amount of butter. Ladle about 1/4 cup of the batter onto the pan to form each pancake. Allow the pancakes to cook until the sides begin to dry slightly and the pancakes puff up and bubble, about 3-4 minutes. Flip, and heat until cook through, about 3 minutes.

Serve hot with a generous dollop of cream cheese frosting and a drizzle of good-quality maple syrup.

Recipe reprinted by permission of All rights reserved.
Date Added: 10/20/2010
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