The Best Recipes Dessert for Breakfast - Red Velvet Pancakes

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Dessert for Breakfast - Red Velvet Pancakes

"I made these delicious pancakes for our first Valentine's Day. They are a great special-occasion treat."

Ingredients :

• Pancakes:
• 2 cups milk
• 2 tablespoons white vinegar
• 2 cups all-purpose flour
• 1/2 cup white sugar
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup unsalted butter, melted
• 2 large eggs
• 2 1/4 teaspoons red food coloring
• 2 teaspoons vanilla extract
• cooking spray
• Cream Cheese Glaze:
• 6 ounces cream cheese, softened
• 3 tablespoons butter, softened
• 1 cup confectioners' sugar
• 1/4 cup milk, plus more if needed
• 1/2 teaspoon vanilla extract
• 2 tablespoons confectioners' sugar for dusting

Instructions :

Prep : 20M	Cook : 4M	Ready in : 35M

• Preheat oven to 200 degrees F (95 degrees C).
• Whisk 2 cups milk and vinegar together in a bowl; let rest until milk sours, about 2 minutes.
• Sift flour, white sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl; whisk to combine.
• Whisk milk mixture, melted unsalted butter, eggs, red food coloring, and 2 teaspoons vanilla extract together in a bowl.
• Pour milk mixture into flour mixture and stir until just combined; the batter should be lumpy.
• Heat a cast-iron skillet over medium-low heat and spray with cooking spray. Drop batter by 1/4-cup onto the skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Transfer cooked pancakes to a baking sheet and keep warm in the preheated oven.
• Beat cream cheese and softened butter together in a bowl until light and fluffy, about 2 minutes. Add 1 cup confectioners' sugar, 1/4 milk, and 1/2 teaspoon vanilla extract; beat until smooth, adding more milk to reach desired consistency. Pour cream cheese glaze over pancakes and dust with remaining confectioners' sugar.

Notes :

• To avoid browning the red pancake, cook at a lower heat and flip early. These pancakes are delicate so use a large flexible spatula.
• For the glaze you can use an electric mixer if you like. I use a potato masher to blend the butter, sugar, and cream cheese, then whisk in the milk. Store glaze in a resealable plastic bag with the end snipped off for easy drizzling.
• You can substitute 2 cups buttermilk for the 2 cups milk and 2 tablespoons vinegar.

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