RED VELVET PANCAKES WITH CREAM CHEESE DRIZZLE

What better way to wake up than with a big stack of these Red Velvet Pancakes with Cream Cheese Drizzle? Whether for a holiday or a special treat, these red velvet pancakes are light and fluffy and quick to whip up.

For those of you that have been with me for awhile, you know that I’ve got a little red velvet obsession. In fact, I even wrote a whole book about it. And in years past, I’ve done full weeks dedicated to it.

Unfortunately, with the stage of life I’m in right now, things are a bit more unpredictable, and planning hasn’t been my strong suite lately. But I couldn’t let the Valentine’s Day holiday come and go without posting at least one red velvet recipe this year. (And maybe if we’re lucky, I’ll even get another one up!)

INGREDIENTS

Pancakes:

• 1 1/2 cups all-purpose flour
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 2 teaspoons unsweetened cocoa powder
• 3/4 teaspoon salt
• 1 1/2 cups milk (I use 2%)
• 2 large eggs, separated
• 3 tablespoons vegetable oil
• 2 tablespoons red liquid food coloring

Cream Cheese Drizzle:

• 4 oz. cream cheese, softened
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 3 to 4 tablespoons milk

INSTRUCTIONS

To make the pancakes:

1. Preheat the oven to 200ºF.
2. In a large bowl, whisk together the flour, sugar, baking powder, cocoa powder and salt.
3. In another bowl, whisk together the milk, egg yolks, vegetable oil and food coloring.  Stir the wet ingredients into the dry ingredients just until moistened. The batter will still have some lumps.
4. In another bowl, beat the egg whites until stiff peaks form.  Stir one-third of the egg whites into the pancake batter to lighten it. Then fold the remaining egg whites into the batter gently but thoroughly.
5. Heat a large griddle over medium heat. Spray with nonstick cooking spray or brush melted butter over the griddle. For each pancake, pour 1/3 cup of the batter onto the hot griddle. Cook until the surface of the pancake starts to bubble and the edges dry out, then flip and cook the second side. Put the pancakes not a baking sheet and place the sheet in the oven to keep warm while you cook the remaining batter.

To make the cream cheese drizzle:

1. Beat the cream cheese, powdered sugar, vanilla and salt in a bowl. Beat in enough of the milk to make a pourable consistency.
2. Serve the pancakes topped with the cream cheese drizzle.

More Delicious Recipe RED VELVET PANCAKES WITH CREAM CHEESE DRIZZLE@tasteandtellblog.com