Imagine your Christmas morning breakfast with miniature Santa hats
that you can eat. Red velvet pancakes piped with cream cheese
transform into a miniature edible Santa hat thanks to this original
recipe from Studio 5 Contributor Amy Richardson.
For the pancakes:
1 1/2 cups flour
3 tbsp Cocoa Rouge or unsweetened cocoa
1 1/2 tsp baking powder
3/4 tsp soda
1/4 tsp coarse salt
2 eggs, lightly beaten
1/2 cup sour cream
1 cup buttermilk
1 tbsp red food coloring
1 1/2 tsp vanilla
1/3 butter, melted
In a medium sized bowl, whisk together dry ingredients. Set aside.
In another bowl, whisk together eggs, sour cream, food coloring, and vanilla.
Stir in buttermilk.
Add this mixture to dry ingredients, when the batter starts to come together, stir in butter.
Heat griddle over medium heat, cook on one side until bubbles form, and edges start to
dry. Flip pancake and cook until lightly brown and set.
For the cream cheese whipped cream:
4 oz. cream cheese
1/2 cup powdered sugar
1/2 tsp vanilla
1 cup heavy cream
With a hand mixer, beat cream cheese and powdered sugar until smooth. Add vanilla.
Slowly add cream while the mixer is going on a low speed.
When all the cream has been added, beat on high until light and fluffy.
Makes about 2 cups
Vanilla Cream Syrup:
1 can sweetened condensed milk
1/2 cup whipping cream
1 tsp vanilla
In a small sauce pan, whisk all ingredients together over medium heat until warm.
Serve with pancakes and cream cheese whipped cream.