Monday, February 9, 2015

Red Velvet Pancakes with Cream Cheese Glaze

 Whenever I'm choosing recipes for Valentine's Day, I usually go for the decadent rich chocolate desserts. You have your Chocolate Molten Lava Cakes, or your Browning Pudding, for example. You could also choose something heart-shaped such as Palmiers or Coeur a la Creme. They're all quite delicious and the perfect ending to your romantic dinner.
 But what would you make if you're cooking breakfast in bed for special sweetheart? How about pancakes?? But not just any pancakes, RED VELVET pancakes! Now you've taken an ordinary breakfast and turned it into something special! Lightly chocolatey, richly red, and oozing with cream cheese glaze. It definitely says "I Love You." Dontcha think?
 Now, there are some red velvet pancake recipes that just use cake batter, cooked in a skillet. I'm sure that's delicious and all well and good, but I'm not looking for DESSERT. I don't want a CAKE, I want pancakes! This recipe is perfect because it's definitely still a pancake, but with all the red velvety goodness you get from the red velvet cake. Oh, and the cream cheese glaze is an absolute must! Be sure to include it! So keep this recipe in mind the next time you'd like to make breakfast in bed for your sweetie. I'm sure it will be greatly appreciated!

2 cups All-Purpose Flour
1/2 cup Cocoa Powder
1 cup Powdered Sugar
1/2 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Baking Soda
1 1/2 cups Buttermilk
2 Eggs
1/2 cup Granulated Sugar
3  tbsp Red Food Coloring

Sift together the first six ingredients.  In separate bowl, mix together the remaining ingredients. Stir wet ingredients into the dry. Do not over-mix!
 Heat a large skillet (nonstick or cast-iron) or griddle over medium heat. Spray with a little cooking spray. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 3 or 4 in a large skillet). Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more cooking spray and remaining batter.  Serve warm, drizzles with cream cheese glaze.

Cream Cheese Glaze

4 ounces cream cheese, room temperature 
1/2 cup confectioners' sugar, sifted  
Pinch of salt 
1 tablespoon freshly squeezed lemon juice  
3 tablespoons milk, plus more if needed 
 In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium-high speed until light and fluffy, 4 to 5 minutes, scraping down sides of bowl as needed. Add sugar and beat until combined, about 1 minute. Add salt, lemon juice, and milk; mix on low speed until smooth. If glaze is too thick to drizzle, add more milk, 1 tablespoon at a time.
If you're not a fan of cream cheese (which just makes no sense to me, btw), feel free to serve the pancakes with butter and maple or other flavored syrup, just as you would with regular pancakes.

No comments: