Yields:
4 Servings
Difficulty: Medium
Imagine a leisurely Sunday morning, waking up to the aroma of freshly brewed coffee, and red, vibrant pancakes appearing on your plate. Cream cheese glaze slowly drizzles over the edges of the pancakes, while fresh berries and a dusting of powdered sugar serve as the final touches. Take a bite, and the subtle bitterness is perfectly complemented by the cream cheese glaze, which is both creamy and slightly sweet, elevating your taste buds to a realm of delight.
Ingredients
Adjust Servings
- For the Red Velvet Pancakes:
- For the Cream Cheese Glaze:
Instructions
-
In a mixing bowl, beat the softened cream cheese until it's smooth. Add the powdered sugar and vanilla extract, and mix until well combined. Gradually add 2-3 tablespoons (30 g-45 g) of milk until you reach your desired glaze consistency. You can make it thicker or thinner, depending on your preference.
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In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
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In a separate bowl, beat the egg and then add the milk, melted butter, red food coloring, and vanilla extract. Mix until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined.
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Preheat a non-stick skillet or griddle over medium-high heat and lightly grease it with cooking spray or melted butter.
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Pour 1/3 cup portions of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until they're cooked through and have a beautiful red velvet color.
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Stack the red velvet pancakes on a plate and drizzle the cream cheese glaze generously over the top. You can also garnish with fresh berries or a dusting of powdered sugar for extra flair.
