Red Velvet Pancakes With Cream Cheese Topping Recipes
RED VELVET PANCAKES WITH CREAM CHEESE TOPPING
Move over red velvet cake, its breakfast time with Red Velvet Pancakes made with Bisquick®! But wait, they wouldn't be complete without a wonderful rich and creamy cream cheese topping---yum!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 14
Number Of Ingredients 11
Steps:
- In medium bowl, beat cream cheese, butter and 3 tablespoons milk with electric mixer on low speed until smooth. Gradually beat in 2 cups powdered sugar, 1 cup at a time, on low speed until topping is smooth. Cover; set aside.
- In large bowl, stir all pancake ingredients except powdered sugar with wire whisk until well blended. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.
- For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
- Spoon cream cheese topping into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle topping over pancakes. Sprinkle with powdered sugar.
Nutrition Facts : Calories 450, Carbohydrate 62 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 39 g, TransFat 2 g
RED VELVET PANCAKES WITH CREAM CHEESE GLAZE
The first time I had these were at a very cute upscale Breakfast/Brunch Inn. Went home that very day and began recreating the amazing experience I had just had and I've come up with the following masterpiece!
Provided by Samantha Jones
Categories Breakfast and Brunch Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Prepare the cream cheese glaze by beating the cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract in a bowl until smooth. Thin with 1 tablespoon milk or as needed to achieve a pourable consistency. Set aside.
- Whisk the flour, white sugar, baking powder, cocoa powder, and salt together in a bowl until evenly blended; set aside. Beat the eggs in a separate mixing bowl until smooth. Whisk in 1/4 cup milk with the buttermilk, 1 teaspoon vanilla extract, vinegar, and food coloring. Stir in the flour mixture until moistened. Drizzle in the melted butter, and stir until the butter has incorporated and small lumps of flour remain.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle with the cream cheese glaze to serve.
Nutrition Facts : Calories 597.4 calories, Carbohydrate 79.7 g, Cholesterol 158.6 mg, Fat 25.4 g, Fiber 1.7 g, Protein 13.2 g, SaturatedFat 15 g, Sodium 1099.4 mg, Sugar 41.4 g
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