Yesterday marked our 19th day of Christmas vacation: seventeen scheduled ones and two extra ones thrown in for extreme cold. This is why my pantry tends to be in a constant state of overstock. You never know when you're going to be stuck inside with a house full of kids!
Since yesterday was sure to be the last, lazy day of our extended, delicious slugfest, I decided to pull out one of my overstocked pantry times: Red Velvet. Apparently, I was a bit overzealous when I came up with these delicious Red Velvet Cookies. Or maybe I just purchased it twice. I can't quite remember. It's all become a bit of a blur. Nevertheless, I discovered several extra boxes of Red Velvet cake mix and decided to transform them into - PANCAKES! I mean, who doesn't love a little dessert for breakfast?
Cream Cheese Syrup and some fresh raspberries top off a stack.
I'm feeling a repeat of this on Valentine's Day!
Red Velvet Pancakes
by Rachel @ Simple Girl
1 Box Red Velvet Pancake Mix
1 teaspoon baking powder
1 1/2 cups milk (use buttermilk if you have it!)
1/3 cup canola oil
1 Tablespoon white vinegar
Whisk together ingredients. Pour a scant 1/4 cup of batter onto a greased skillet on low heat. When it is cooked enough to hold together, flip it. Cook for another minute and remove from skillet.
COOKING TIPS: The low heat is necessary so that the batter won't burn. It burns more easily due to the sugar content. You won't get your normal pancake bubbles, either, so don't wait for them.
Cream Cheese Syrup
8 ounces cream cheese, softened
2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla
With a mixer, beat cream cheese and sugar. Gradually add milk and continue beating so that syrup is smooth. Add Vanilla and pinch of salt.
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