Red Velvet Pancakes
Ingrediënten
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
Instructies
- 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.--------------------------------------------------------------------------------------------------
