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Light and fluffy buttermilk pancakes with just the faintest hint of cocoa and dripping with a real maple cream cheese topping. They’re pretty and it’s like having cupcakes for breakfast!
Suggested equipment: a non-stick griddle and a 2-ounce scoop.
1. In a large bowl, combine the flour, unsweetened cocoa powder, sugar, baking powder and salt, whisking until well blended.
2. Whisk eggs in a medium-sized bowl until fluffy.
3. Pour milk, buttermilk, canola oil and vanilla into the eggs and whisk until well combined.
4. Pour the wet mixture into the dry mixture, and whisk until batter is mostly smooth. Add 4 to 5 drops of the “Red Red” Americolor gel coloring and whisk until the batter is even in color.
5. Allow batter to rest for a few minutes while preparing the maple cream cheese topping.
6. Put the softened cream cheese in a bowl. Pour the melted and slightly cooled butter over the softened cream cheese. Beat with a hand mixer on low speed until smooth. Pour in the maple syrup and heavy cream (or half-and-half) and mix until blended. Add the powdered sugar and salt and mix until creamy. Set aside and make the pancakes.
7. Preheat the griddle over medium-low heat (or heat an electric griddle to 200 F). Also, preheat the oven to “warm” setting (175 F). Unlike traditional pancakes that are cooked over a hot griddle, red velvet pancakes are cooked over a warm griddle so as to cook slowly, and not to brown.
8. Use a medium-sized (2 ounce or 2 tablespoon-sized) scoop to portion batter onto the warm griddle. Allow pancakes to cook on the warm griddle until the edges start to look dry (about 2-3 minutes.) Flip the pancake over and continue to cook for another two minutes, or until pancake is cooked through, but not too brown on either side.
9. Place cooked pancakes onto a baking sheet, and put in the oven to keep warm.
10. Repeat until all batter has been used.
11. Serve pancakes topped with a dollop of maple cream and a small sprinkle of chocolate chips. (Maple cream will melt slightly when served on hot pancakes.)
Easy breakfast sandwich you just cook in the broiler in a few minutes! Also great on a whole grain bagel.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!