Red Velvet Pancakes
Recipe courtesy of Food Network Kitchens
Recipe courtesy Food Network Kitchens
These fluffy red pancakes are great on their own and even better decked out with sweetened cream cheese, a drizzle of maple syrup and toasted[ pecans.]
- 4 ounces cream cheese, at room temperature
- 1/4 cup sour cream
- 3 tablespoons whole milk
- 2 tablespoons confectioners' sugar
- 2 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- Fine 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
- 2 teaspoons red food coloring
- 1 teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar
- Maple syrup, for serving
- Toasted, chopped pecans, for serving
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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