Breakfast / Desserts

Red velvet pancakes with cream cheese glaze


I made this for my girlfriend Beth (awwwwwwwwww) for Valentine’s Day. She seemed to like them, so I finished them off as leftovers, alone and in the true spirit of the holiday. So if you didn’t do anything for the love of your life, I recommend you get to the store for these ingredients, pronto.

The heart shaped cookie cutter came in a set of 3 from K-Mart. Super cheap. Or you could buy the 30-100 cookie cutter set for $20. But let’s be honest: Do you really need some of those shapes? Are you really ever going to make a platypus-shaped cookie?

Makes 10

1 cup all purpose flour
1/4 cup granulated sugar
3 tbsp. baking cocoa
1 tsp. baking powder
1/2 tsp. salt
1 large egg
1 cup buttermilk
2 tbsp. unsalted butter, melted
1-1/2 tsp. vanilla extract
1 tsp. red food coloring

heart-shaped cookie cutter

4 oz. cream cheese, softened
1 cup confectioners’ sugar
1 tsp. vanilla extract
1 tbsp. milk


Combine the dry ingredients. Whisk the wet ingredients separately, then combine. Allow the mixture to sit for about 5 minutes.

While the batter rests, prepare the cream cheese glaze by beating the cream cheese, confectioners’ sugar and 1 teaspoon of vanilla extract. Thin with 1 tablespoon of milk to achieve pourable consistency.

Heat a griddle over medium. Brush with some butter, then pour the pancake batter. Cook for about 2 minutes or until bubbles form on the top. Flip and cook for another minute or so.

Cut little hearts (awwwwwwwwww) into the pancake(s) and drizzle with the glaze.


The Food Chain


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