I made these delicious pancakes for our first Valentine’s Day. They are a great special-occasion treat.
Ingredients
Cream Cheese Glaze
- 6 ounces cream cheese, softened
- 3 tablespoons butter, softened
- 1 cup confectioners' sugar
- ¼ cup milk, plus more if needed
- ½ teaspoon vanilla extract
- 2 tablespoons confectioners' sugar for dusting
Pancakes
- 2 cups milk
- 2 tablespoons white vinegar
- 2 cups all-purpose flour
- ½ cup white sugar
- ¼ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 2 ¼ teaspoons red food coloring
- 2 teaspoons vanilla extract
- cooking spray
Directions
Step 1
Preheat oven to 200 degrees F (95 degrees C).
Step 2
Whisk 2 cups milk and vinegar together in a bowl; let rest until milk sours, about 2 minutes.
Step 3
Sift flour, white sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl; whisk to combine.
Step 4
Whisk milk mixture, melted unsalted butter, eggs, red food coloring, and 2 teaspoons vanilla extract together in a bowl.
Step 5
Pour milk mixture into flour mixture and stir until just combined; the batter should be lumpy.
Step 6
Heat a cast-iron skillet over medium-low heat and spray with cooking spray. Drop batter by 1/4-cup onto the skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Transfer cooked pancakes to a baking sheet and keep warm in the preheated oven.
Step 7
Beat cream cheese and softened butter together in a bowl until light and fluffy, about 2 minutes. Add 1 cup confectioners' sugar, 1/4 milk, and 1/2 teaspoon vanilla extract; beat until smooth, adding more milk to reach desired consistency. Pour cream cheese glaze over pancakes and dust with remaining confectioners' sugar.
Cook’s Note:
To avoid browning the red pancake, cook at a lower heat and flip early. These pancakes are delicate so use a large flexible spatula.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 949 | |
% Daily Value * | |
Total Fat46g | 58% |
Saturated Fat28g | 138% |
Cholesterol214mg | 71% |
Sodium975mg | 42% |
Total Carbohydrate120g | 43% |
Dietary Fiber4g | 13% |
Total Sugars67g | |
Protein19g | |
Vitamin C0mg | 2% |
Calcium368mg | 28% |
Iron5mg | 27% |
Potassium452mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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