Red Velvet Pancakes

Yield: 16 pancakes

Ingredients:

2 cups all-purpose flour
3 Tbsp cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups milk
2 Tbsp white vinegar
1/2 cup granulated sugar
2 large eggs
1 1/2 Tbsp red food coloring
2 tsp vanilla extract
1/3 cup salted butter, melted

Cream Cheese Glaze
fresh raspberries and mint leaves, for garnish (optional)
Cream Cheese Glaze
6 oz cream cheese, softened
6 Tbsp butter, softened
2 cups powdered sugar
1/2 cup milk, plus more if desired
1/2 tsp vanilla extract
Directions for Pancakes

The pancakes don’t take long to make up, so go ahead and get your pan or electric griddle heating while you mix the batter together.  An electric griddle is preferred because your pancakes have a higher probability of cooking evenly, but they’re not called pancakes for nothing, folks! Use what you got!

Whisk the dry ingredients together in a mixing bowl and set aside. In a large mixing bowl, whisk vinegar into the milk, allowing the mixture to rest for 2 minutes.  After the 2 minutes, add in sugar, eggs, red food coloring, vanilla and melted butter. Whisk mixture until well combined. While whisking, slowly add in dry ingredients and mix just until combined.

Voila! Now you’re ready to make some pancakes.  Butter the pan or griddle as necessary. The key to the perfect pancakes is to make sure the griddle is hot, spreading the batter into an even layer as soon as it touches the surface, and waiting to flip the pancake at the first sight of bubbles on the raw surface.  These are wonderful served warm with Cream Cheese Glaze and garnished with fresh raspberries and mint leaves

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Cream Cheese Glaze
In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and fluffy, about 2 minutes. Add in remaining ingredients and mix about 1 minute until well combine, adding additional milk to thin if desired. Store in an airtight container in refrigerator.