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Challenge: Reinventing Breakfast

Red Velvet Pancakes w/ Cream Cheese Frosting

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You can now eat your favorite cake for breakfast. Beets are used to get that brilliant red coloring and the frosting is so rich and creamy.

Red Velvet Pancakes w/ Cream Cheese Frosting

  • Yield: 2 servings
  • Prep Time: 10 min
  • Cooking Time: 20 min

Ingredients

  • 1.5 cups of all-purpose flour
  • 3 tablespoons sugar
  • 1.5 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons cocoa powder
  • ¼ teaspoon salt
  • 2 eggs, beaten
  • 1 cup buttermilk
  • 1 medium size beet, peeled and finely grated
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • Toasted walnuts
  • 8 ounces mascarpone
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

Preparation

  1. combine the dry ingredients in a bowl
  2. combine the wet ingredients in a bowl
  3. cook the pancakes
  4. make the frosting

Recipe Tags

For the pancakes, mix the first six ingredients in a bowl and set aside. In another bowl, add the eggs,buttermilk, grated beet, vanilla, and butter. whisk the beet mixture well, and use a spoon or whisk to take out most of the grated beet, it's ok to have some left in the mixture.Combine the wet mixture into the bowl with the dry mixture, and use a spatula to mix all the ingredients together. Don't over mix the batter, it will cause for tough pancakes, stop when the mixture still looks a little lumpy.

Pre-heat a large non-stick pan or griddle over medium heat. Generously schmear the pan with butter, and scoop medium size pancakes, being careful not to make them too big as to form the dreaded uni-pancake.Cook for five minutes, or until little bubbles form all around the edges, flip and cook for another 4 minutes.

Meanwhile, combine the cream cheese and powdered sugar in a large bowl, beat with a mixer until well combined and fluffy, about 3 minutes. Add the vanilla and milk, continue beating until you get the consistency you want, adding more milk as needed.

To make the short stack, alternate pancakes with layers of frosting and garnish with toasted walnuts and a spanking of powdered sugar.

Cooks note: If you don't have buttermilk, combine 1 cup of milk with ¼ cup of greek yogurt, mix well. You will get the same texture and flavor of buttermilk.

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