There are many Red Velvet Pancake Mixes. My favorite Red Velvet Pancake Mix is from The Griddle Cafe. My second choice which is still fab would be the Red Velvet Pancake Mix from Cost Plus World Market. If you have a favorite, let me know by commenting below.
Want to make Red Velvet Pancakes from Scratch? Here are two awesome recipes. The first recipe is my favorite, but the second is great, too.
1. RED VELVET PANCAKES WITH CREAM CHEESE GLAZE
(Adapted from About.com)
1 1/2 cup all-purpose flour
2 Tbsp sugar
2 tsp baking powder
1 Tbsp Dark cocoa powder
1 tsp salt
1/4 cup milk
8 ounces buttermilk
4 Tbsp unsalted butter, melted, and cooled slightly
1 tsp Madagascar vanilla extract
1 tsp white vinegar
2 tsp red liquid food coloring
3/4 cup dark chocolate chips
Extra butter or nonstick cooking spray
Cream Cheese Glaze:
4 ounces light cream cheese, softened
1 cup powdered sugar, sifted
1 tsp pure vanilla extract
1 Tbsp milk
Preheat griddle to medium-high heat. In bowl, whisk to combine flour, sugar, baking powder, cocoa powder, and salt. Set aside.
In separate bowl, whisk eggs, then add milk, buttermilk, butter, vanilla extract, white vinegar, and food coloring, whisking to combine completely. Stir dry ingredients into wet ingredients, stirring just until combined. Do not overmix.
Brush some butter or spray nonstick cooking spray on hot griddle, and spoon batter into desired sized pancakes (or molds). Cook until bubbles form in batter, the edges are dry and underside is lightly brown, about 5 minutes, then flip over and cook other side 1 to 2 minutes more. Repeat as needed until all batter is used.
As pancakes cook, make cream cheese glaze:
In small bowl, use fork to stir together cream cheese, powdered sugar, and vanilla extract. Add a little milk if needed to make glaze that has thin enough consistency to drizzle.
To serve, stack three pancakes on a plate and drizzle cream cheese glaze over them.
(recipe from Betty Crocker)
Cream Cheese Topping
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
3 Tbsp milk
2 cups powdered sugar
2 cups Original Bisquick™ mix
1 Tbsp granulated sugar
1 Tbsp unsweetened cocoa
1 cup milk
1 to 1 1/2 tsp red paste food color**
Powdered sugar, if desired
In medium bowl, beat cream cheese, butter, and 3 Tbsp milk with electric mixer on low speed until smooth. Gradually beat in 2 cups powdered sugar, 1 cup at a time, on low speed until topping is smooth. Cover; set aside.
In large bowl, stir all pancake ingredients except powdered sugar with wire whisk until well blended. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
Spoon cream cheese topping into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle topping over pancakes. Sprinkle with powdered sugar.
** Do not use liquid red food coloring in this recipe**
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