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Yes, you read that correctly.  Red Velvet Pancakes!  Oooohhhh – and they came out so delicious!!!  My husband and I have three foster children in our care and I like to occassionally make something special on the weekends – waffles, pancakes – ya know.  Well, they had been asking for pancakes every weekend for a few weeks in a row and I was getting bored with the same old, same old so I decided to change it up a bit.  I decided to do Red Velvet Pancakes one day and it was a huge hit!  The kids loved them!!

I served them with a cream cheese drizzle and some mini chocolate chips for some sweetness.  The cream cheese drizzle is delicious, but I found it to be a bit thick.  I added more milk to help thin it out a bit and give it a better consistency. 

I also found the pancakes to be a bit thicker and more “cake-ier” than traditional pancakes, but they still stayed moist and the cream cheese drizzle gave it the perfect amount of sweetness!  If you love red velvet cupcakes – you will love this combination for a deliciously, unique breakfast treat!

Red Velvet Pancakes w Cream Cheese Syrup

Red Velvet Pancakes

2 cups Bisquick (original)
1 Tbsp. granulated sugar
1 Tbsp. unsweetened cocoa powder
1 cup milk
1 – 1 1/2 tsp. red food color paste (I recommend Americolors or Wilton brands – the liquid food coloring does not work with this recipe)
2 eggs

1)  In a large bowl, stir all pancake ingredients with a wire whisk until well blended.  Heat griddle or skillet over medium-high heat.  Brush with vegetable oil if necessary or cooking spray before heating.

2)  For each pancake, pour slighly less than 1/4 cup batter onto hot griddle.  Cook 2-3 minutes or until bubbles form on top and the edges are dry.  Turn and cook the other side until golden brown.

3)  Serve with cream cheese drizzle (see recipe below).

Cream Cheese Drizzle

4 oz. cream cheese, softened
1/4 cup butter, softened
3 Tbsp. milk
2 cups powdered sugar

1)   In a medium bowl, beat cream cheese, butter and 3 Tbsp. milk on low speed until smoot. Gradually beat in 2 cups of powdered sugar, 1 cup at a time on low speed until topping is smooth.   Feel free to add more milk to achieve desired consistency.  Serve over red velvet pancakes.

Recipe adapted from Better Crocker Recipes