Red Velvet Christmas Pancakes Recipes

RED VELVET PANCAKES WITH CREAM CHEESE GLAZE

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.

RED VELVET PANCAKES

Steps:

• In a large bowl, combine the first six ingredients. Place 2 cups in each of five resealable plastic bags or containers. Store in a cool, dry place for up to 6 months. Yield: 5 batches (10 cups mix)., To prepare pancakes: Pour mix into a large bowl. In a small bowl, whisk the buttermilk, eggs and food coloring. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with butter and syrup.

RED VELVET CHRISTMAS PANCAKES

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. Use seasonal-shaped cookie cutters to cut out shapes from warm pancakes. Or, generously grease inside of any seasonal-shaped pancake mold. Fill mold according to manufacturer's directions and cook as directed.
• Spoon cream cheese topping into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to create outline around edge of shapes or drizzle topping over pancakes. Sprinkle with powdered sugar and candy sprinkles.

RED VELVET PANCAKES

Steps:

• Whisk the cream cheese, sour cream, milk and confectioners' sugar until smooth in a medium bowl; set aside.
• Sift the flour, cocoa powder, baking soda, baking powder and 1/2 teaspoon salt into a large bowl. Beat the eggs and granulated sugar in a medium bowl until pale yellow; beat in the buttermilk, melted butter, food coloring, vanilla and vinegar. Add the egg mixture to the flour mixture and fold just until incorporated.
• Heat a griddle or large nonstick skillet over medium-low heat. Lightly coat the hot skillet with melted butter. Pour 1/4-cupfuls of batter on the hot skillet, spaced evenly apart; use a spatula to spread out slightly if needed. Cook until bubbles begin to pop on the surface, about 3 minutes. Carefully flip and cook until the bottoms are set and the pancakes are cooked through, 1 to 2 minutes longer. Repeat with the remaining batter.
• To serve, drizzle the cream cheese and syrup on top of the pancakes and sprinkle with pecans.

RED VELVET PANCAKES

Steps:

• Mix all of the pancake ingredients (except the food colouring) together in a large bowl, whisk thoroughly until smooth. Now add a small amount of red food colouring and mix again. Add more colouring until the batter is a rich reddish brown.
• Put a small knob of butter in a large non-stick frying pan over a medium-low heat and cook until melted and foaming. Pour 2 tbsp of the mixture into the pan and use the back of the spoon to shape it into a 8-9cm round disc. Depending on the size of your pan you may be able to get 2 or 3 pancakes to cook at the same time. Cook for 2-3 mins on the first side, then flip over and cook for another 1 min on the other.
• Heat oven to its lowest setting and stack up the cooked pancakes on a baking tray to keep warm in the oven while you cook the rest. In a small bowl mix together the cream cheese and maple syrup then set aside until needed. To serve, stack the pancakes with the cream cheese mixture and chocolate chips in between them then finish with a final dollop of the cream cheese, a dusting of icing sugar and a few fresh blueberries if you like.