Red Velvet Pancakes with Cream Cheese Drizzle
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Nutrition Facts Canadian
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1 Portion 0g Total Servings:0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol
0mg
0%
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Carbohydrate / Glucides
0g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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1 Portion 0g Total Servings: 0
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| Amount Per Serving |
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
15 mins
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Cook time
5 mins
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Total time
35 mins
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Ingredients
Cream Cheese Drizzle
½ cup cream cheese (125 g)
½ cup icing sugar (70 g)
¼ cup milk 2% (50 g)
Optional: icing sugar for dusting
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Pancakes
2 cup Kinnikinnick Pancake and Waffle Mix (370 g)
½ cup unsweetened cocoa powder (50 g)
1 tsp baking soda (5 g)
2 cups buttermilk - reserve 1 cup (430 g)
2 tbsp red food colouring (20 g)
2 large eggs (112 g)
½ cup vegetable oil (96 g)
½ cup water (120 g)
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Directions
Cream Cheese Drizzle
- In a small bowl, beat cream cheese until soft. Slowly add icing sugar, beating after each addition. Add milk until desired consistency.
- Drizzle over hot pancakes and dust with icing sugar.
Pancakes
- Preheat electric griddle or stove top griddle to 350°F (176°C). Coat lightly with cooking spray or butter.
- In a bowl, combine 1 cup buttermilk, red food colouring and baking soda. Set aside
- In a 2nd bowl, combine Kinnikinnick Pancake and Waffle Mix and cocoa powder. Whisk until combined. Set aside.
- In a 3rd bowl, whisk together eggs, oil, reserved 1 cup buttermilk and water.
- Slowly add pancake mix, whisk until combined.
- Fold in coloured buttermilk mixture. Mix until combined.
- Drop batter onto preheated cooking surface. Flip pancake when edges begin to curl and top bubbles (keep warm in oven).
Yields 20 pancakes
Tips & Variations
- These are thicker pancakes. Press slightly when you flip pancake to ensure even cooking.
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