I’m on a mission to find some new recipes for Christmas morning. I think Christmas morning breakfast is my favorite time of the day. It’s that peaceful time after all of the gifts have been opened and before the house is full of family and friends. Sort of the lull between the storms.
I absolutely love this particular time of the day. I can sit back and enjoy breakfast. There’s no where to run off to. No appointments or errands or expectations for the morning. Except for maybe trying to free some toy from its Fort Knox style packaging.
Back to the recipe…I found this recipe for Red Velvet Pancakes in the December 2012 issue of Southern Living magazine (one of my favorite magazines!). It promised to have all of the flavor of Red Velvet Cake just in a pancake form! And, I just loved the festive color!
Red Velvet Pancakes with Cream Cheese Syrup
Recipe from Southern Living magazine
www.itisakeeper.com
2 cups all-purpose flour
1 cup powdered sugar
1/2 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
2 large eggs
1/2 cup granulated sugar
2 tablespoons red liquid food coloring
Cream Cheese Syrup
Sift together first 6 ingredients into a large bowl. Whisk together buttermilk and next 3 ingredients in another bowl. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Cream Cheese Syrup.
Cream Cheese Syrup
Recipe from Southern Living magazine
www.itisakeeper.com
1/2 (8-oz.) package cream cheese, softened
1/4 cup butter, softened
1/4 cup maple syrup
1 teaspoon vanilla extract
1 cup powdered sugar
1/4 cup milk
Beat cream cheese, butter, maple syrup, and vanilla at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until smooth. Gradually add milk, beating until smooth. If desired, microwave in a microwave-safe bowl at HIGH 10 to 15 seconds or just until warm; stir until smooth.
Is it a Keeper?
These were pretty good! There was a great chocolate flavor and don’t you just love the festive color? Perfect for Christmas morning! The syrup was a little sweet for my taste. I think I’ll just stick with plain ‘ol maple syrup.
The magazine noted that to make tender pancakes, make sure you don’t overmix the batter. It’s OK if it’s lumpy.
And, I would make sure you follow the directions carefully for the syrup. Apparently, I thought I didn’t need to follow the directions and I whisked the cream cheese and butter together by hand. This resulted in a very lumpy syrup. Don’t be like me. Follow the directions for beautifully smooth syrup.
Overall, this recipe was definitely a keeper in my book! I’ll be making these on Christmas morning, along with my Scrambled Egg Brunch Bread and Cinnamon Bun Scones.
What do you have for breakfast on Christmas morning?
Enjoy!
jennifer fay says
yummy! I saw this and I’m going to make those. They look great. My Mom always used to make an awesome red velvet cake.