Red Velvet Pancakes with Cream Cheese Glaze

Ingredients

• 2 cups all-purpose flour
• 3 Tbsp cocoa powder
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups milk
• 2 Tbsp white vinegar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 1/2 Tbsp red food coloring
• 2 tsp vanilla extract
• 1/3 cup salted butter, melted
• 1 recipe Cream Cheese Glaze, recipe follows
• Fresh raspberries and mint leaves, for garnish, optional
• 6 oz cream cheese, softened
• 6 Tbsp butter, softened
• 2 cups powdered sugar
• 1/2 cup milk, plus more if desired
• 1/2 tsp vanilla extract

Directions

1. Heat an electric non-stick griddle to 350 degrees. In a mixing bowl, whisk the flour, cocoa powder, baking powder, baking soda and salt together, then put the bowl aside. Pour the milk into a liquid measuring cup, whisk in the vinegar, and let it sit for 2 minutes.
2. Transfer the milk mixture to a separate large mixing bowl. Add the sugar, eggs, red food coloring, vanilla and melted butter, then whisk until the mixture is smooth and well blended. As you keep whisking, gradually add the dry mixture and stir only until everything comes together.
3. If your griddle needs it, butter the surface. Pour about a 1/4 – 1/3 cup batter at a time onto the hot griddle, depending on the pancake size you want. If the batter sits higher in the middle, gently nudge it outward with the back of the measuring cup or a spoon so the pancakes cook more evenly.
4. Cook until bubbles start to show on the top of the pancakes, then turn them over and cook the second side until the pancakes are done all the way through. If you want to keep the tops from turning brownish red, flip them a little earlier than you might for regular pancakes, before many bubbles appear.
5. Serve warm with cream cheese glaze, and add fresh raspberries and mint leaves if desired.
6. For the cream cheese glaze, place the cream cheese and butter in a mixing bowl. Beat with an electric hand mixer on medium speed until fluffy and well blended, about 2 minutes.
7. Add the remaining ingredients and beat for about 1 minute, until smooth and combined. Mix in more milk if you want a thinner glaze. Store in an airtight container in the refrigerator.