Daily Herald - Suburban Chicago's source for news This copy is for personal, non-commercial use. To order presentation-ready copies for distribution you can: 1) Use the "Reprint" button found on the top and bottom of every article, 2) Visit reprints.theygsgroup.com/dailyherald.asp for samples and additional information or 3) Order a reprint of this article now.
Article updated: 2/12/2013 4:48 PM

Red Velvet Pancakes

2 cups pancake mix

2 tablespoons unsweetened cocoa powder

2 tablespoons granulated sugar

1 cup buttermilk

2 eggs, lightly beaten

1 tablespoon vanilla extract

1 teaspoons red food coloring

Cream cheese topping

4 ounces ( package) cream cheese, softened

cup confectioners' sugar

1 tablespoon milk

1 teaspoon vanilla extract

Spiced syrup

1 cup pancake syrup

1 teaspoon vanilla extract

teaspoon cinnamon or pumpkin pie spice

Mix pancake mix, cocoa powder and granulated sugar in large bowl until well blended. Stir in buttermilk, eggs, vanilla and food color just until blended. Pour cup of batter per pancake onto preheated lightly greased griddle or skillet. Cook 1 to 2 minutes per side or until golden brown, turning when pancakes begin to bubble.

For the Cream Cheese Topping: Mix cream cheese and confectioners' sugar in small bowl until well blended. Stir in milk, a little at a time, until smooth. Stir in vanilla.

For the Spiced Syrup: Mix pancake syrup, vanilla and cinnamon or pumpkin pie spice in microwaveable bowl or measuring cup. Microwave on HIGH 1 to 2 minutes or until warm, stirring once.

Serve pancakes with Cream Cheese Topping and/or Spiced Syrup, if desired.

Serves four.

Nutrition values per serving: 332 calories, 4 g fat, 62 g carbohydrates, 3 g fiber, 12 g protein, 97 mg cholesterol. 1225 mg sodium.


Copyright © 2014 Paddock Publications, Inc. All rights reserved.