Red Velvet Pancakes
Dry Ingredients
1 1/2 cups flour
2 tbsp cocoa powder
3 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp salt
Wet Ingredients
1 1/4 cup buttermilk
2 eggs, large
1 tsp vanilla extract
1 tbsp red food coloring
1/2 stick butter, melted
2 tbsp white vinegar
1/3 cup confectioners’ sugar
Pre-heat your griddle or heavy pan over medium heat. If you are using a non-stick electric griddle, set the electric griddle temperature a little under 325 degrees.
Mix all of the dry ingredients together in a large bowl. Whisk thoroughly to combine until all lumps are gone.
In a separate bowl, thoroughly mix the buttermilk, eggs, vanilla, vinegar, confections sugar and food coloring. Make a well in the center of the dry ingredients and add the buttermilk mixture. Stir until mostly combined. Add in the melted butter and fold gently to mix.
Sweet Cream Cheese Topping
16 ounces cream cheese
1/2 tsp lemon juice
2 cups confectioners’ sugar
1/2 cup ricotta
1 tsp vanilla extract
1 Tbsp Kahlua
In a bowl whip cream cheese (soft) and ricotta until smooth. Add remaining ingredients and mix smooth. Add a scoop between each pancake and on top of the Red Velvet Pancakes! Sprinkle with powdered sugar and enjoy!
Source: Fox TV 5 - New York, NY website, Chef Joe Palmisano, owner of the Four Seasons Diner in Toms River, N.J.