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Red Velvet Pancakes with Cream Cheese Topping
Red Velvet Pancakes with Cream Cheese Topping
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Prep Time:
20 minutes
Total Time:
20 minutes
Indulge in Red Velvet Pancakes drizzled with a luscious cream cheese topping, a delightful breakfast twist!
Ingredients:
  • 4 oz (half of 8-oz package) cream cheese, softened
  • 1/4 cup butter, softened
  • 3 tablespoons milk
  • 2 cups powdered sugar
  • 2 cups Original Bisquick™ mix
  • 1 tablespoon granulated sugar
  • 1 tablespoon unsweetened baking cocoa
  • 1 cup milk
  • 1 to 1 1/2 teaspoons red paste food color*
  • 2 eggs
  • Powdered sugar, if desired
Instructions:
  • In a medium bowl, use an electric mixer on low speed to blend cream cheese, butter, and 3 tablespoons of milk until smooth. Slowly mix in 2 cups of powdered sugar, 1 cup at a time, until the topping is velvety smooth. Cover and set aside.
  • Combine all pancake ingredients, except for powdered sugar, in a large bowl and stir with a wire whisk until thoroughly blended. Preheat a griddle or skillet over medium-high heat (375°F). Test the griddle by sprinkling a few drops of water; if bubbles jump around, it's ready. Brush with vegetable oil or spray with cooking spray before heating.
  • Pour a generous dollop of batter for each pancake onto the sizzling griddle. Cook for 2 to 3 minutes until bubbles appear on top and edges are set. Flip and cook until golden brown on the other side.
  • Transfer the cream cheese topping into a resealable plastic bag. Seal the bag and cut off a small corner. Drizzle the topping over the pancakes, then sprinkle with powdered sugar.

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