DESSERT FOR BREAKFAST - RED VELVET PANCAKES

Dessert for Breakfast - Red Velvet Pancakes image

I made these delicious pancakes for our first Valentine's Day. They are a great special-occasion treat.

Provided by ver0nika20

Categories Breakfast and Brunch Pancake Recipes

Time 35m

Yield 4

Number Of Ingredients 19

Ingredients

2 cups milk
2 tablespoons white vinegar
2 cups all-purpose flour
½ cup white sugar
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup unsalted butter, melted
2 large eggs
2 ¼ teaspoons red food coloring
2 teaspoons vanilla extract
cooking spray
6 ounces cream cheese, softened
3 tablespoons butter, softened
1 cup confectioners' sugar
¼ cup milk, plus more if needed
½ teaspoon vanilla extract
2 tablespoons confectioners' sugar for dusting

Steps:

Preheat oven to 200 degrees F (95 degrees C).
Whisk 2 cups milk and vinegar together in a bowl; let rest until milk sours, about 2 minutes.
Sift flour, white sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl; whisk to combine.
Whisk milk mixture, melted unsalted butter, eggs, red food coloring, and 2 teaspoons vanilla extract together in a bowl.
Pour milk mixture into flour mixture and stir until just combined; the batter should be lumpy.
Heat a cast-iron skillet over medium-low heat and spray with cooking spray. Drop batter by 1/4-cup onto the skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Transfer cooked pancakes to a baking sheet and keep warm in the preheated oven.
Beat cream cheese and softened butter together in a bowl until light and fluffy, about 2 minutes. Add 1 cup confectioners' sugar, 1/4 milk, and 1/2 teaspoon vanilla extract; beat until smooth, adding more milk to reach desired consistency. Pour cream cheese glaze over pancakes and dust with remaining confectioners' sugar.

Nutrition Facts : Calories 948.6 calories, Carbohydrate 119.6 g, Cholesterol 214.3 mg, Fat 45.5 g, Fiber 3.5 g, Protein 18.6 g, SaturatedFat 27.6 g, Sodium 975.4 mg, Sugar 66.9 g