Red Velvet Pancakes with Cream Cheese Frosting

To make the Red Velvet Pancakes with Cream Cheese Frosting, first heat butter in a non-stick skillet over medium heat – making sure that the butter melts but does not turn color.

In a mixing bowl, combine flour, cocoa powder, baking powder, baking soda and salt; set aside.

In a measuring cup, mix milk with vinegar; let mixture rest for 2 minutes.

Transfer milk-vinegar mixture to a second large mixing bowl and add sugar, eggs, food coloring, vanilla extract and melted butter. Whisk until everything is well blended. While whisking, slowly add dry ingredients, whisking just until everything is blended.

Grease pan with additional butter if necessary and pour 1/4-1/3 cup batter (depending on how large you want your pancakes) into the hot pan. To prevent the pancakes from being thicker on the inside than the outside, use a tablespoon to spread the batter in a circular motion from the center to the edges.

When bubbles form on the surface of the pancake, flip and fry until the pancake is nicely cooked through.

To make the cream cheese frosting, in a mixing bowl, thoroughly beat the cream cheese with the butter using a hand mixer (on medium speed) until the mixture is nice and fluffy (about 2 minutes). Add the remaining ingredients and mix for another minute until everything is well combined (if the mixture is too firm, pour in a little milk while mixing).

In a lu

Preparation Tip:

Serve the Red Velvet Pancakes with Cream Cheese Frosting as a Valentine's Day breakfast, for example.

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