Red Velvet Buttermilk Pancakes with Maple Cream Cheese

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.)