Red Velvet Pancakes with Sweet Cheese Glaze

I love to make my Red Velvet Pancakes, pour a little Sweet Cheese Glaze over them and add a little fruit to garnish. I usually make these delectable pancakes for very special occasions, because they are really that special. The pancakes are light and fluffy and the glaze is a great addition to any fruit. These pancakes can be made ahead of time and frozen up to 2 months, making them even more appealing. We love these pancakes for brunch, but I have served them for dessert and they were a big hit.

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How To Make Red Velvet Pancakes with Sweet Cheese Glaze

We begin the sweet cheese glaze by mixing all the 

ingredients for the glaze until very smooth.

Getting a little photo help from my husband, to show you how I whisk the glaze by adding a little milk to 

thin to the consistency I want for the glaze.

We start the pancake mix with making sour milk.

Making sure that the sour milk has set and 

the eggs are at room temperature.

Eggs and food color is added to the sour milk

 and whisked together.

Now slowly whisk in the dry ingredients into the wet blend.

Now it is time to cook the cakes on a hot griddle.

Serve With The Sweet Cheese Glaze, 

Garnish With Fresh Fruit

The Recipe

Yield: 8 ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author: Miz Helen's Kitchen

Red Velvet Pancakes With Sweet Cheese Glaze

Light and fluffy Red Velvet Pancakes served with a sweet cheese glaze and garnished with fresh fruit. Very Special!

Ingredients

• Sweet Cheese Glaze
• 6 tablespoons butter, softened
• 6 (ounce) block of cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla
• 1/2 cup milk
• For The Pancakes
• 2 cups milk
• 2 tablespoons vinegar
• 2-1/3 cups all-purpose flour
• 3 tablespoon cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sugar
• 2 large eggs, room temperature
• 1-1/2 tablespoon red food coloring
• 2 teaspoons vanilla
• 1/3 cup butter-melted
• 1 tablespoon butter (optional for grill)
• Fresh Fruit for garnish

Instructions

1. For The Sweet Cheese Glaze
2. In a small mixing bowl, cream the butter and cream cheese together with a electric hand mixer.
3. Slowly add the powdered sugar.
4. Slowly whisk the vanilla extract and milk into the cheese and sugar mixture until you reach your desired consistency.
5. Set aside until ready to top the pancakes and serve.
6. Refrigerate after serving.
7. Keeps for up to 5 days covered in the refrigerator.
8. For The Pancakes
9. In a medium mixing pitcher, pour in the milk and vinegar, set aside to rest for 10 minutes.
10. In a medium mixing bowl whisk together flour, sugar, cocoa powder, baking powder, baking soda and salt, set aside.
11. Pour the sour milk into a large mixing bowl. Add the eggs, vanilla, food coloring and melted butter. Mix together until completely blended.
12. Slowly whisk the dry ingredients into the wet ingredients. Mix until completely blended together.
13. Butter your grill if you like. Make sure your grill is very hot. We use about 1/3 cup of batter for each pancake.
14. When the pancake begins to have large bubbles then flip the pancake.
15. You can keep them warm in a 175 degree oven, until serving, be sure to cover them with foil if they are going in the oven.

Created using The Recipes Generator

Enjoy Your Special Pancakes!

I am so glad you came by the cottage in time to enjoy these delicious pancakes with us today. If you are planning a special brunch or a different dessert you might enjoy trying this recipe. Hope you have a fantastic week and thanks so much for stopping by. Come back to see us real soon!

Peace and Joy

Miz Helen

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