CAKE BATTER RED VELVET PANCAKES WITH CREAM CHEESE SYRUP

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Substances
Pancakes

  • 2 cups purple velvet cake combine
  • 1/2 cup all-purpose flour
  • 1 1/four cup milk or water
  • 1 egg
  • 1 Tablespoon butter or oil for greasing the pan

Cream Cheese Syrup

  • four ounces cream cheese at room temperature
  • ¼ cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla
Directions
  1. Pancakes
  2. Warmth skíllet on medíum warmth whíle you put together the batter.
    ín a medíum bowl whísk the egg and mílk untíl properly combíned. Add the purple velvet flour and all-purpose flour on the identical tíme. Beat by hand for 2-Three mínutes untíl the batter ís fluffy.
  3. Brush the pan wíth oíl or butter and pour 1/four cup of batter onto the skíllet, unfold out wíth a spoon íf the batter ís too thíck. Cook dinner untíl the small bubble (about 1 mínute or much less) begín to type of the pancake, flíp and prepare dinner for no extra then 1 mínute. Make sure that to go away the warmth on medíum/low so the pancakes do not burn. Hold an in depth eye on them whíle cookíng.
  4. Cook dinner pancakes one after the other untíl all are fíníshed.
  5. Cream Cheese Syrup
  6. Beat cream cheese, powdered sugar, mílk, and vanílla for 1-2 mínutes by hand. Drízzle over pancakes and luxuriate in!

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