Red Velvet Pancakes with Cream-Cheese Glaze

Method18 steps

1. 1

   Step 1: Set out separate bowls for the pancake batter and cream-cheese glaze.

2. 2

   Step 2: Sift together 1 cup all-purpose flour, 3 tsp baking powder, ½ tsp salt, 1 tbsp granulated sugar and 1 tbsp unsweetened cocoa powder.

   Uses 1 cup all purpose flour · 3 teaspoons baking powder · 1/2 teaspoon salt · 1 tablespoon sugar · 1 tablespoon unsweetened cocoa powder

3. 3

   Step 3: Add 1 beaten egg, ¾ cup buttermilk, 2 tbsp melted butter, 4 tsp red food coloring and the batter vanilla extract; its amount is not specified.

   Uses pancake dry mixture · 1 egg (beaten) · 3/4 cup buttermilk · 2 tablespoon butter (melted) · 4 teaspoons red food coloring · Vanilla extract for pancake batter (source quantity unspecified)

4. 4

   Step 4: Distribute the coloring with the wet ingredients before stirring, so the batter needs less mixing.

   Uses unmixed red pancake ingredients

5. 5

   Step 5: Stir gently just until combined, leaving a few small lumps; do not beat the batter completely smooth.

   Uses colored pancake ingredients

6. 6

   Step 6: Let the batter rest for 10–15 minutes while you make the glaze.

   Rest pancake batter · 15 minUses prepared red-velvet pancake batter

7. 7

   Step 7: For the glaze, put the softened 2 oz cream cheese in a separate bowl.

   Uses 2 oz cream cheese (softened)

8. 8

   Step 8: Blend with ¾ cup powdered sugar, 1½ tbsp milk and the glaze’s ½ tsp vanilla until smooth and silky. Add a few extra drops of milk only if needed, then set the glaze aside.

   Uses softened glaze cream cheese · 3/4 cup powdered sugar · 1 ½ tablespoons milk (may need a few drop more) · 1/2 teaspoon vanilla extract · Extra milk for thinning the glaze, if needed (quantity unspecified)

9. 9

   Step 9: Heat a griddle and lightly grease it with the separate griddle butter.

   Uses Extra butter for greasing the griddle (quantity unspecified)

10. 10

    Step 10: When the griddle is hot, add batter in approximately ¼-cup portions, leaving room to flip.

    Uses Portions of rested pancake batter, about ¼ cup per pancake

11. 11

    Step 11: Flip each pancake when the first bubbles break on the surface and the edges begin to set.

    Uses cooking red-velvet pancakes

12. 12

    Step 12: Cook the second side until the pancake is soft and pillowy and has no wet batter inside.

    Uses flipped red-velvet pancakes

13. 13

    Step 13: Transfer the cooked pancakes to a plate and repeat the griddle cooking with the rest of the batter.

    Uses cooked red-velvet pancakes · Remaining rested batter for subsequent batches

14. 14

    Step 14: Divide the cooked pancakes into serving stacks.

    Uses batch of cooked pancakes

15. 15

    Step 15: Spread a little prepared cream-cheese glaze over the first pancake in each stack.

    Uses Some of the cooked pancakes for the first layers · Some prepared cream-cheese glaze for first layers

16. 16

    Step 16: Add another cooked pancake and another layer of the same prepared glaze.

    Uses first glazed pancake layers · Additional cooked pancakes for stacks · More prepared glaze for layers

17. 17

    Step 17: Top each stack with another cooked pancake and dust with the separate garnish powdered sugar.

    Uses layered pancake stacks · Final cooked pancakes for stacks · powdered sugar (garnish)

18. 18

    Step 18: Pipe or spoon the remaining prepared glaze over the stacks and serve.

    Uses finished pancake stacks · Remaining glaze for finishing