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Red Velvet Pancakes
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:
- One 8-ounce package cream cheese, softened
- 3 tablespoons granulated white sugar
- 3/4 teaspoon vanilla extract
- For the Pancakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons 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.
Preheat a griddle or skillet over a medium heat. Lightly coat the pan with a spritz of nonstick 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, 3 to 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 Cooking.com. All rights reserved.
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