Red Velvet Pancakes
| Serves | 8 |
|---|---|
| Day Part | Breakfast |
Flying Biscuit Cafe
Atlanta
Get Valentine’s Day off to a celebratory start with red velvet pancakes for breakfast. At the Flying Biscuit Cafe, a Southern-inspired chain, the kitchen serves them up throughout the month of February to commemorate both National Pancake Month and Cupid’s holiday.
Ingredients
2½ cups plus 2 tbsp. 2% milk, divided
¼ cup cocoa
½ oz. red food coloring
1 lb. buttermilk pancake mix
1/2 cup granulated sugar, divided
8 oz. cream cheese, softened
4 oz. butter, softened
Confectioners’ sugar
Sliced fresh strawberries
Steps
1. In large bowl, combine 2½ cups milk and cocoa; whisk to mix thoroughly. Stir in red food coloring; whisk again to blend. Whisk in pancake mix and ¼ cup granulated sugar; mix to form a smooth batter.
2. In medium bowl, combine cream cheese, butter and ¼ cup granulated sugar. With mixer, beat ingredients until blended. Gradually add enough confectioners’ sugar until mixture turns thick and pasty. Thin with enough milk to reach a creamy consistency. Set aside.
3. Onto heated griddle, ladle pancake batter. Cook pancakes 2 to 3 minutes; flip and cook a couple of minutes longer until set.
4. To serve, spoon cream cheese topping on pancakes and top with strawberries.