Red velvet pancakes with cream cheese glaze
Fluffy cocoa buttermilk pancakes tinted deep red and drizzled with a tangy cream cheese glaze. A special Valentine's breakfast in under 20 minutes.
- Prep
- 7 min
- Cook
- 12 min
- Serves
- 2
- Per serve
- 670 kcal
Ingredients
Method
Set a large nonstick skillet or griddle over medium-low heat to warm up while you mix. Whisk the flour, cocoa, sugar, baking powder, baking soda and salt in a large bowl.
In another bowl whisk the egg, buttermilk, melted butter, vanilla and food coloring until evenly red. Pour into the dry ingredients and stir until just combined. A few lumps are fine.
For the glaze, microwave the cream cheese for 10 seconds to soften, then whisk in the powdered sugar and milk until smooth and pourable.
Brush the pan with a little butter. Pour in 1/4-cup scoops of batter, leaving space between them. Cook until bubbles cover the top and the edges look set, then flip.
Cook the second side until springy in the center. Repeat with the rest of the batter, about 3 batches for 8 pancakes, buttering the pan between batches.
Stack the pancakes on plates and pour the cream cheese glaze over the top.
Tips
- Keep the heat at medium-low. The red color hides browning, so it's easy to scorch the outside before the middle is cooked.
- Gel coloring gives a deeper red with less liquid. Liquid coloring works, but the pancakes come out more reddish-brown.
- Keep cooked pancakes warm on a plate in a 200°F oven, or loosely covered with a clean kitchen towel, while you finish the batches.
