Red Velvet Pancakes

Portions:7
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Ingredients

CREAM CHEESE TOPPING

  • 4 oz half of 8-oz package cream cheese, softened
  • ¼ cup butter softened
  • 3 tablespoons milk
  • 2 cups powdered sugar

PANCAKES

  • 2 cups Original Bisquick mix
  • 2 tablespoons granulated sugar
  • 1 tablespoon unsweetened baking cocoa
  • 1 cup milk
  • 1 to 1½ teaspoons red paste food color*
  • 2 eggs
  • Powdered sugar if desired

Instructions

  • In medium bowl, beat cream cheese, butter and 3 tablespoons milk with electric mixer on low speed until smooth.
  • Gradually beat in 2 cups powdered sugar, 1 cup at a time, on low speed until topping is smooth.
  • Cover; set aside.
  • In large bowl, stir all pancake ingredients except powdered sugar with whisk until well blended.
  • Heat griddle or skillet over medium-high heat (375°F).
  • Brush griddle with vegetable oil if necessary (or spray with cooking spray before heating).
  • For each pancake, pour slightly less than ¼ cup batter onto hot griddle.
  • Cook until bubbles form on top and edges are dry.
  • Turn; cook other side until set.
  • Spoon topping into resealable food-storage plastic bag; seal bag.
  • Cut off tiny corner of bag; squeeze bag to drizzle topping over pancakes.
  • Sprinkle with powdered sugar.

Notes / Tips / Wine Advice:

*For the best results, liquid food color is not recommended for this recipe.

Make-Ahead Magic

To get a jump on breakfast, make the Cream Cheese Topping the night before. Spoon it into a resealable food-storage plastic bag; refrigerate. Let it stand at room temperature while preparing the pancakes. If the mixture is too stiff to drizzle, knead the bag.

Make-Ahead Magic

You can also prep the pancakes ahead. Measure the dry ingredients into a mixing bowl; cover. Add the food color and eggs to the milk in the measuring cup; cover and refrigerate until you’re ready to mix the batter.
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Course Brunch / Pancake’s / Crepes
Holliday Christmas