My family ran the Ragnar in Las Vegas last week. The race is like the one we have here in June. The race was 37 hours and 200 mile relay race. (NO I did NOT run, and my running ANY WHERE will never happen.)
The next morning we had a great breakfast at the Lexar. They had some amazing pancakes that my family loved. So of course, I came home and figure out how to make them so that I could have some too. These will be perfect for Christmas breakfast!
Red Velvet Pancakes with Cream Cheese Glaze
4 ounces of cream cheese, softened
1 cup powdered sugar
1 tea. Vanilla extract
Milk to the consistency of your liking
2 Cups All-purpose Flour
¼ Cup Sugar
2 teaspoons baking powder
2 Tablespoons cocoa powder
1 teaspoon salt
1 Cup Buttermilk
¼ Cup milk, or more if needed
2 eggs, beaten
1 teaspoon vanilla
1 teaspoon Vinegar, White or Apple
¼ Cup Melted Butter
Red Food Coloring, to your liking
Prepare the glaze by beating the cream cheese until smooth. Add the powdered sugar, vanilla, and milk. Beat until smooth. If you like more of frosting texture add less milk; if you like more of syrup/glaze texture add more milk. Set aside.
Prepare the batter: In a medium bowl combine the flour, sugar, baking powder, cocoa and salt. Whisk to combine. Add the eggs, liquids, and food coloring and stir to combine. You may need to add more milk to get the right consistency. Only stir until combined, some lumps will remain.
Heat a lightly oiled griddle over medium-high heat. For each pancake pour ¼ cup of batter onto the griddle and cook until bubbles form and the edges appear cooked. Flip and cook the other side until the side is also browned. Drizzle with the cream cheese glaze.
To make Gluten Free: Replace the all-purpose flour with Gluten Free Flour and add ¼ teaspoon of xanthium gum. (Check to see if your GF flour mixture has xanthium gum in it already, leave out if it does.)