Red Velvet Pancakes With Sweet Cream Cheese Topping

Ingredients:


Pancakes:

• 1 1/2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder 
• 2 tablespoons granulated white sugar
• 1/3 cup powdered sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 1/2 cups buttermilk(make your own buttermilk)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons white vinegar
• 1 tablespoon red food coloring or red gel paste for deeper red
• 4 tablespoons salted butter

Sweet Cream Cheese Topping:

• two 8-ounce packages cream cheese, softened 
• 1/2 teaspoon freshly squeezed lemon juice
• 2 cups powdered sugar
• 1/2 cup ricotta cheese
• 1 teaspoon vanilla extract
• 2 tablespoons prepared strong coffee

 

Instructions:
Red Velvet Pancakes:

Preheat stove to medium heat. In a large bowl mix flour, cocoa powder, baking soda, ground cinnamon and salt until no more clumps. 

In another bowl mix buttermilk, eggs, vanilla extract, white vinegar and food coloring. Make a well in the dry ingredients and slowly pour in the liquid mixture. Mix all together and then fold in the melted butter.

Pour batter onto skillet or pan to desired size. Let cook on one side for about 2 to 3 minutes or until little bubbles form on top. Flip pancake and cook for about 1 minute more. Serve pancakes warm with sweet cream cheese topping, syrup or simply powdered sugar (as i did in the picture).


Sweet Cream Cheese Topping: 
In a medium bowl whip softened cream cheese and ricotta cheese until smooth. Add and mix in the lemon juice, powdered sugar, vanilla extract and coffee. Spread or drizzle the sweet cream cheese topping over red velvet pancakes!

Cinnamon Roll Pancakes

Ingredients:

Cinnamon Sugar Filling:

• 4 tablespoons melted butter
• 1/4 cup firmly packed dark brown sugar
• 2 tablespoons of sugar
• 1 teaspoon cinnamon

Pancakes:

• 1 cup all purpose flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream 
• 1/4 cup milk
• 4 tablespoons butter, melted
• 1 egg

Instructions:
Cinnamon Sugar Filling:
Melt the butter and put into a mixing bowl. Add both sugars and the cinnamon, stir. Put a plastic zip lock bag over the top of a cup and pour the cinnamon sugar filling in. Zip the bag shut and let cool.
Pancakes:
Whisk together all the dry ingredients; flour, sugar, baking powder, baking soda, and salt. Add the sour cream, melted and cooled butter, egg, and milk to the dry ingredients and mix together. Batter will be nice and thick, don't add extra liquid to thin it out.
Set Up:
Use a 1/4 cup measuring cup a tiny bit less than full and start pouring pancake batter onto a heated pan or griddle. Let the pancakes set and cook on the griddle for about 2 minutes. When the surface of the pancake is slightly liquidy it is time to swirl on the cinnamon sugar filling. Cut off a small corner of the zip lock bag containing the cinnamon sugar filling. To make the swirl properly push the tip of you zip lock baggy into the pancake, and carefully swirl the cinnamon sugar filling into the pancake batter.

• Hint:  Don't just swirl the cinnamon sugar filling on top it will cook off, make sure the filling gets in the batter to make the cinnamon roll look. 
• Hint: Also when swirling don't swirl the cinnamon sugar filling to close to the edge of the pancake or it will slip off. 

When the under side of the pancakes are golden brown flip the pancakes to the other side.You will see a bit of the filling coming out around the sides… that's normal. Once both sides of the Cinnamon Roll Pancakes are cooked remove them with a large spatula sprayed with non-stick cooking spray. Place them swirl side up!

• Hint: Clean off griddle and spatula after each batch of Cinnamon Roll Pancakes so they don't stick.

If desired use maple syrup or no syrup at all!