This A.M. impress someone you love with red velvet pancakes layered with cream cheese icing and stacked high on a stick.
Use a cookie cutter to top your stack with a heart or star shaped pancake. I sprayed the cookie cutter with cooking spray first, poured batter into it, flipped carefully and quickly and used a knife around the edges to eject.
|Gastropost Mission #13|
|Cream Cheese Icing With A Kick|
|Cookie Cutter to Make a Shape|
Ames' Red Velvet Pancakes
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon ground cinnamon
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 tablespoon red food colouring
2 tablespoons butter, melted
Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
Combine dry ingredients, flour, sugar, baking powder, baking soda, cocoa, cinnamon and salt in a large mixing bowl. Whisk egg and butter into "soured" milk, add vanilla and food colouring. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Heat a large skillet over medium heat, and coat with cooking spray. Drop tablespoon size batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Cream Cheese Icing
1/2 package cream cheese
1/2 teaspoon freshly squeezed lemon juice
11/2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons prepared strong coffee/espresso
1 teaspoon rum/or rum extract (optional)
In medium bowl, whip softened cream cheese until smooth. Add remaining ingredients and mix smooth. Add a dollop between each pancake and on top of the Red Velvet Pancakes! I used 6- 9 small pancakes and topped mine with a star pancake. Use a wooden skewer to keep them stacked otherwise they will fall over. TIP: push the flat side towards the plate
Garnish with powdered sugar and maple syrup and enjoy!