Red Velvet Pancakes with Maple Cream Cheese Glaze

 

 

 

 

 

 

Pancakes are a staple in many homes around the world. They are often had as breakfast with syrup. These vasatile cakes lend themselves to a million interpretations involving fruits, nuts and syrup. Once in a while, it is good to shake things up and try something entirely new and fun. This recipe incorporates the elements of a red velvet cake into a pancake to produce a sumptuous breakfast. The maple cream cheese glaze is a perfect complement to these very light and fluffy cakes. Do not be intimidated by their looks, they are actually very easy to make.

INGREDIENTS:

Makes about eight 5 inch round pancakes.

For Pancakes:

(1) 130 Grams All Purpose Flour (1 Cup)

(2) 1 Cup Buttermilk

(3) 1/4 Cup Milk

(4) 1 Tablespoon Cocoa Powder

(5) 2 Teaspoons Red Food Color

(6) 3 Tablespoons Granulated White Sugar

(7) 1 Teaspoon Baking Powder

(8) 1/4 Teaspoon Baking Soda

(9) 1/4 Teaspoon Salt

(10) 1 Large Egg

(11) 42 Grams Melted Butter (3 Tablespoons)

(12) 1 Teaspoon Pure Vanilla Extract

For Maple Cream Cheese Glaze:

(1) 1/2 Cup Confectioners Sugar

(2) 2 Teaspoons Milk

(3) 2 Ounces Cream Cheese (56 Grams)

(4) 1/4 Teaspoon Pure Vanilla Extract

(5) 1 Teapoon Maple Syrup

PROCEDURE:

For Pancakes

(1) Melt butter and allow to cool down a bit.

 

 

 

 

 

 

(2) Mix together all the dry ingredients in a bowl.

 

 

 

 

 

 

(3) In another bowl, beat the egg and mix together with all the wet ingredients. Milk is included in this recipe to make the batter light.

 

 

 

 

 

 

(4) Combine the wet ingredients with the dry ingredients. Do not over mix. Unlike crepes, when it comes to pancakes, a few lumps are good. The batter can be fried immediately. This is another distinction between crepes and pancakes. For crepes, the batter always needs some resting time.

 

 

 

 

 

 

(5) Heat a non stick frying pan or griddle. Grease lightly with a non stick cooking spray or butter. When the pan is hot, reduce the heat to medium and pour your batter on the pan in about 1/3 cup measurements. You will not need to grease your pan after the first couple of pancakes. Everyone knows that the first pancake never turn out perfect. That’s for the cook to eat. But as you proceed the pancakes will get better. Always keep the heat on medium or medium low.

 

 

 

 

 

 

 

 

 

 

 

 

(6) Fry the pancakes on one side for about 3 minutes or until you notice air bubbles on the top of the pancake and the top no longer has a wet look. Flip the pancake and fry the other side for about 1 minute. Take off heat and start staking your pancakes as you fry.

 

 

 

 

 

 

 

For Maple Cream Cheese Glaze:

(1) Mix all the ingredients in a bowl till they are well combined with no lumps. If you do not have maple syrup, any other syrup would do. Alternatively, you can  just add another teaspoon of milk.

 

 

 

 

 

 

Drizzle syrup over pancakes and serve. Enjoy!

 

 

 

 

 

 

Also check out my Fluffy Pancakes. Recipe here.