Red Velvet Pancakes with Cream Cheese Glaze

This not only screams Valentine’s Day it also yelps a little on the decadence front.

I went through several recipes and found that both recipes for the cakes and the toppings didn’t always appeal to me. So in this post I’ve combined two recipes. You’ll find links at the bottom to both and a third.

Ingredients for the cakes

1/2 of an 18.25 oz box Duncan Hines Moist Deluxe Red Velvet cake mix (about 2 cups lightly filled)

2 large eggs, beaten (see Cook’s Note)

2 Tbsp oil

1/4 cup + 1 tsp water

3 Tbsp butter–to cook the cakes in on the griddle

 

Ingredients Cream Cheese Glaze:

4 ounces low-fat cream cheese, softened

1 cup powdered sugar, sifted

1 teaspoon vanilla extract

1 tablespoon milk, if needed

 

Directions:

Combine the cake mix, eggs, oil and water in a mixing bowl until just thoroughly blended (don’t overmix). If batter seems too thick, add another tablespoon of water.

Cook the pancakes in a non-stick pan over medium heat. You want to cook these a little slower than regular pancakes because you don’t want them to brown too much. Keep them warm in a low oven.

Cook’s Note: To make these (or any pancakes) lighter, separate the yolks and whites. Combine the beaten yolks with the other batter ingredients; beat the whites to soft peaks and gently fold them into the batter.

 

To make the glaze:

In a small bowl, use a fork to stir together the cream cheese, powdered sugar and vanilla extract.

Add a little milk if needed to make a glaze that has a thin enough consistency to drizzle.

 

From: Wandering Educators

From: Cooking Equipment

One More: The EBell of Los Angeles

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