Christmas was a crazy mad rush this year with so much to do. One weekend, we just stayed in our jammies, and decided to cook some breakfast at home.
Stop the madness and give me Red Velvet Pancakes with a Cream Cheese Drizzle please.
One of our local restaurants here serves a different pancake each week. I have wanted to try to recreate their version of Red Velvet Pancakes at home. This particular weekend I managed to crank these out somewhere in between moving my daughter into her new place this along with church, and a grand baby party at a gymnastics place. This Saturday morning, Mr. Wonderful had pulled all the Christmas stuff down and we set about the enormous yearly seasonal task of decorating the house.
We decorated the living room and kitchen area while watching Hallmark Christmas movies. Talk about losing track of time, or life in general for that matter. If I watch the first five minutes of one of those movies, I’m into it for life. Mr. Wonderful stopped long enough to come into the kitchen to taste test the Red Velvet Pancakes and scarfed down four of them in five minutes, drizzling the cream cheese drizzle over them and rolling them up and eating them burrito style.
Speaking of Christmas, wouldn’t these pancakes just be SO beautiful to serve for your Christmas breakfast or brunch? The color is just so …well, Christmas-ey! However, I also think they’d be PERFECT for Valentine’s Day as well!
Start out by mixing your dry ingredients together in a large-sized mixing bowl.
Add in 2 cups of flour, 1/4 cup of cocoa powder, 1/2 cup of sugar, 1 1/2 teaspoons each of baking soda and baking powder and a pinch of salt. Whisk them together well.
Now do the same exact thing with your wet ingredients. Be careful not to melt your butter too hot or you’ll make scrambled eggs. In a medium-sized bowl, pour 2 cups of buttermilk. It’ll make your pancakes nice and light and tender and moist. Add in two beaten eggs and 1/3 cup of melted butter.
You can use vegetable oil but I kind of prefer real butter. Add in a teaspoon of vanilla and mix everything up really well with the whisk.
Now add in two, yes TWO tablespoons of red food coloring. It’s what makes the color beautiful. Mix it all together again with the whisk.
Then pour the wet mixture right into the large mixing bowl with all the dry ingredients.
Mix this up well just until the batter is really blended. The batter will be lumpy but don’t overmix it too much.
To make pancakes evenly sized, I use a ladle. My ladle holds about 1/2 cup. I fill it to the top and then pour six of them onto my griddle.
Wait until the pancakes start to bubble around the edges and just start to bubble on the top, then flip them over for another minute or so and then remove them to a platter or plate.
For the drizzle, beat the cream cheese and butter in a good sized mixing bowl if using a hand mixer or use a stand mixer. You’re going to add in four cups of powdered sugar when you get the cream cheese/butter mixture really nice and smooth and if you don’t use a large enough bowl, your kitchen is going to look like it’s snowed in it. Add in the powdered sugar slowly until it’s all smooth and creamy again, then add in your vanilla. Turn your beater on and slowly begin to drizzle milk into the bowl until the consistency is like salad dressing. You want to be able to drizzle it over the pancakes. Don’t make it too thin though!
I have one of these bottles that I picked up for just a dollar or two and it comes in handy for all sorts of things. I spooned my drizzle into it and then put it out with the pancakes to serve.
Drizzle some of this loveliness over these pancakes.
These are moist and tender and wonderfully delicious.
They are a little bit of heaven you can serve up on Christmas or Valentines Day!
- 2 cups all-purpose flour
- ¼ c. cocoa
- ½ c. sugar
- 1½ t. baking powder
- 1½ t. baking soda
- Pinch of salt
- 2 c. buttermilk
- 2 eggs, beaten
- 2 T. red food coloring
- 1 t. vanilla extract
- ⅓ c. butter, melted
- 1 (8 oz) cream cheese, room temperature
- 1 stick unsalted butter, room temperature
- 2 ½ c. powdered sugar
- ½ cup milk, plus more if desired
- 1 t. vanilla extract
- Mix all dry ingredients together in a medium sized mixing bowl with whisk.
- In a separate large mixing bowl, add in all wet ingredients making sure the butter isn’t still hot enough to scramble the eggs and whisk well.
- Add Dry ingredients into wet ingredients and mix just until blended, but don't overmix. Batter will be a little lumpy.
- Use a ladle to make even sized pancakes. Fill ladle to top and pour onto griddle heated to 350º.
- When pancakes begin to bubble around the edges and on top, flip over to the other side.
- TO MAKE DRIZZLE:
- Mix cream cheese and butter together with mixer until smooth and creamy.
- Add in Powdered Sugar and beat until smooth.
- Add in vanilla and beat until mixed well.
- Thin with milk until the consistency is thin enough to drizzle. It took almost the full ½ cup of milk for mine.
- Serve pancakes warm and drizzle over top. I use a plastic squeeze bottle but you coud also use a baggie with a tiny piece of the corner snipped off.
See what other fabulous food bloggers are making for Food Network’s Comfort Fest!
The Lemon Bowl: Peanut Butter and Jelly Pancakes
Dishing with Divya: Grain Free Pancake Muffins
Taste with the Eyes: Savory Korean Breakfast Pancake
The Mom 100: Pumpkin Pancakes
Napa Farmhouse 1885: Sweet Potato Pancakes with Chipotle Drizzle
Red or Green: Cornmeal Pancakes with Gingered Berries
Weelicious: Whole Wheat Pancake and Waffle Mix
Haute Apple Pie: Healthy Banana Oatmeal Pancakes
The Wimpy Vegetarian: Spinach & Garlic Chickpea Pancakes with Sriracha Yogurt
Domesticate Me: Ricotta Pancakes with Maple-Bourbon Whipped Cream
Creative Culinary: The Best Buttermilk Pancakes
FN Dish: A Short Stack of Perfect Pancake Recipes
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