Red Velvet Pancakes
Serves: 2
Halle Leffler
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
53
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Sour Cream3 tbsps
Whole Milk2 tbsps
Sugar (confectioners')2 cups
All-Purpose Flour1 tbsp
Unsweetened Cocoa Powder1 tsp
Baking Soda1 tsp
Baking Powder2 large
Egg3 cup
Granulated Sugar1.25 cups
Buttermilk2 tsps
Red Food Coloring1 tsp
Pure Vanilla Extract1 tsp
Apple Cider VinegarDirections:
1
Whisk the cream cheese, sour cream, milk and confectioners' sugar until smooth in a medium bowl; set aside
2
Sift the flour, cocoa powder, baking soda, baking powder and 1/2 teaspoon salt into a large bowl
3
Beat the eggs and granulated sugar in a medium bowl until pale yellow; beat in the buttermilk, melted butter, food coloring, vanilla and vinegar
4
Add the egg mixture to the flour mixture and fold just until incorporated
5
Heat a griddle or large nonstick skillet over medium-low heat
6
Lightly coat the hot skillet with melted butter
7
Pour 1/4-cupfuls of batter on the hot skillet, spaced evenly apart; use a spatula to spread out slightly if needed
8
Cook until bubbles begin to pop on the surface, about 3 minutes
9
Carefully flip and cook until the bottoms are set and the pancakes are cooked through, 1 to 2 minutes longer
10
Repeat with the remaining batter
11
To serve, drizzle the cream cheese and syrup on top of the pancakes and sprinkle with pecans