Below is the recipe. Enjoy!
PANCAKES:
1 1/2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
2 tablespoons granulated white sugar
1/3 cup powdered sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 1/2 cups buttermilk (or make your own buttermilk)- or add a little more if the batter appears to be too thick
2 large eggs
1 teaspoon vanilla extract
2 tablespoons white vinegar
1 tablespoon red food coloring (red gel paste will get the dark red seen in the recipe)
4 tablespoons (1/2 stick) salted butter, melted
CREAM CHEESE TOPPING:
Two 8-ounce packages cream cheese, softened
1/2 teaspoon freshly squeezed lemon juice
2 cups powdered sugar
1/ 2 cup ricotta cheese
1 teaspoon vanilla extract
2 tablespoons prepared strong coffee
1 teaspoon rum (optional)
Directions:
1. Pre-heat skillet or griddle over medium heat or 320°
2. Make the pancakes: Mix all of the dry ingredients (flour through salt) together in a large bowl. Whisk thoroughly to combine until all lumps are gone.
3. In a separate bowl, thoroughly mix the buttermilk, eggs, vanilla, vinegar, and food coloring. Make a well in the center of the dry ingredients and add the buttermilk mixture. Stir until mostly combined. Add in the melted butter and fold gently to mix.
4. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. *See tips below for making heart-shaped pancakes. Flip and cook for 1 minute more. Serve with cream cheese topping.
5. Prepare Cream Cheese Topping: In medium bowl, whip softened cream cheese and ricotta until smooth. Add remaining ingredients and mix smooth. Add a scoop between each pancake and on top of the Red Velvet Pancakes! Garnish with powdered sugar and enjoy!
2. Make the pancakes: Mix all of the dry ingredients (flour through salt) together in a large bowl. Whisk thoroughly to combine until all lumps are gone.
3. In a separate bowl, thoroughly mix the buttermilk, eggs, vanilla, vinegar, and food coloring. Make a well in the center of the dry ingredients and add the buttermilk mixture. Stir until mostly combined. Add in the melted butter and fold gently to mix.
4. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. *See tips below for making heart-shaped pancakes. Flip and cook for 1 minute more. Serve with cream cheese topping.
5. Prepare Cream Cheese Topping: In medium bowl, whip softened cream cheese and ricotta until smooth. Add remaining ingredients and mix smooth. Add a scoop between each pancake and on top of the Red Velvet Pancakes! Garnish with powdered sugar and enjoy!
Tips:
*If you wish to make heart pancakes, use a heart
shaped pancake mold or metal cookie cutter. Be sure to grease inside of
mold and fill 1/2 way with pancake batter. Remove mold when ready to
flip.
*Make- ahead tip: For an easy morning- Mix dry ingredients and make topping the night before. Cover and place pancake mix on counter, and topping in refrigerator. Next morning, remove topping so it can become room temperature, and just add wet ingredients to pancake mix, cook and serve
*Make- ahead tip: For an easy morning- Mix dry ingredients and make topping the night before. Cover and place pancake mix on counter, and topping in refrigerator. Next morning, remove topping so it can become room temperature, and just add wet ingredients to pancake mix, cook and serve
