Remember those yummy looking red velvet pancakes I had at the Four Season’s Boston for National Pancake week? They were SO good that I just had to get the recipe. Here is it, courtesy of the Bristol Lounge at the Four Seasons Boston. I made them at home, minus the red dye, and they ARE delicious.
- 2 each large eggs
- 1 ½ cup milk
- 2 teaspoons vanilla
- 3 tbl melted butter (or canola oil)
- 1 ½ cup of all purpose flour
- ¾ teaspoon salt
- 2 teaspoon baking powder
- 2 teaspoon sugar
- ¼ cup malted milk powder
- 2 tbl cocoa powder
- 1 teaspoon red food coloring
- 1 cup of cream cheese (lowfat or regular)
- 3 tbl powdered sugar
- 2 tbl milk or cream
- beat together milk, eggs, vanilla, and red color.
- in another bowl mix all dry ingredients, combine the wet with the dry.
- For frosting: combine room temp cream cheese with sugar and milk/cream and beat on high until no chunks of cream cheese remain.
- preheat griddle to 350 ºF melt butter and spoon ¼ cup portions of pancake mix.
- when sides of pancakes look dry and air bubbles form on top, flip and cook through.
- serve with fresh fruit (raspberries and strawberries help to make a ridiculously red plate), maple syrup and cream cheese frosting.