RED VELVET PUFFED
PANCAKE
This giant
red velvet puffed pancake bakes up in the oven and is topped with a cream
cheese glaze and fresh fruit. It's a breakfast delight that will brighten up
any morning!
Course Breakfast
Cuisine American
Keyword red velvet pancakes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Calories 324 kcal
Author Dinner at the Zoo
Ingredients
For the pancake:
·
4 large eggs
·
1 cup milk (I use 1%)
·
3/4 cup + 2 tablespoons all purpose flour
·
2 tablespoons cocoa powder
·
¼ cup granulated sugar
·
¼ teaspoon kosher salt
·
1 teaspoon vanilla extract
·
2 tablespoons unsalted butter
·
1/2 teaspoon red gel food coloring
·
cooking spray
For the glaze:
·
2 ounces of cream cheese softened
·
1 tablespoon of butter softened
·
1 1/2 tablespoons milk
·
1 cup of powdered sugar
·
1 cup of assorted fresh fruit for topping
Instructions
1.
Preheat
the oven to 400 degrees F
2.
Place
the eggs, milk, flour, cocoa powder, sugar, salt and vanilla into the blender;
blend until thoroughly combined. Add the food coloring and blend for 30
seconds.
3.
Heat
a 10-inch cast iron skillet or non stick pan over medium high heat. Add the
butter and melt. Pour the batter into the skillet. Put the pan in the oven and
bake until browned, puffed and cooked through, about 20-25 minutes.
4.
While
the pancake is in the oven, make the cream cheese glaze. Beat the cream cheese
and butter with a mixer until thoroughly combined, 1-3 minutes. Add the milk
and beat to combine. Slowly add the powdered sugar and mix until a glaze forms.
You can add more milk a teaspoon at a time if necessary to get the glaze to a
pouring consistency.
5.
Cut
the pancake into wedges and serve topped with the cream cheese glaze and fruit.
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