Red Velvet Pancakes with Cream Cheese Drizzle

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 tablespoon red food coloring
• 4 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 3 tablespoons milk
• 1 cooking spray or extra butter, for griddle

Method

1. 1

   In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

2. 2

   In a separate bowl, whisk together the buttermilk, egg, melted butter, vanilla extract, and red food coloring until smooth.

3. 3

   Pour the wet ingredients into the dry ingredients and stir just until combined; the batter should still have small lumps. Let the batter rest for 5 minutes.

   5:00 · Rest batter
4. 4

   Heat a griddle or 9-inch nonstick skillet over medium heat and lightly coat with cooking spray or butter.

5. 5

   Pour 1/4 cup of batter per pancake onto the griddle. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.

   2:00 · Cook first side
6. 6

   Flip and cook until the second side is golden and the pancake springs back when touched, about 2 minutes more. Repeat with remaining batter, yielding about 8 pancakes.

   2:00 · Cook second side
7. 7

   While the pancakes cook, whisk together the softened cream cheese, powdered sugar, and milk in a small bowl until smooth and pourable, adding more milk if needed to reach a drizzle consistency.

8. 8

   Stack the warm pancakes on plates and drizzle generously with the cream cheese sauce before serving.