Red Velvet Pancakes

I'm no cook by any means, hence why I never share recipes. But I couldn't resist sharing this one with all of you. Pancakes are my guilty pleasure, and red velvet cake has always been a favorite as well. So you can imagine my excitement the first time I had these wonderful little things. Josh first discovered them when having breakfast with his dad a few weeks back, and I've wanted to make some from scratch ever since. We found a few different recipes and modified it into our own. Take a look...

 Ingredients: 

1 1/2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder

1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
2 tablespoons white vinegar

1 teaspoon ground cinnamon
1 tablespoon red food coloring

1 teaspoon salt
1 1/2 cups buttermilk
2 eggs

4 tablespoons melted butter 

Syrup:

Regular pancake syrup

cream cheese icing

Begin by preheating the skillet on medium-low (300°). Combine and mix thoroughly all of the dry ingredients (flour, cocoa powder, sugar, baking powder, baking soda, cinnamon, salt). In a separate bowl, combine the rest of the ingredients (vanilla extract, white vinegar, food coloring, buttermilk, eggs), minus the butter. Once both bowls have been stirred thoroughly, slowly combine the two into one large bowl. Then, slowly add the melted butter to the mixture. For large pancakes, pour 1/2 cups of mixture into the skillet. Cook on one side for 1-2 minutes (or until the top begins to bubble). Then flip it, cooking for one more minute.

For the syrup, simply heat cream cheese icing in the microwave. Do not over heat the icing, causing the water to separate from the base. Drizzle the icing over pancakes, then add a layer of regular syrup.

Happy 4th of July!