Red Velvet Pancakes with Maple Cream Cheese Topping

Ingredients

1 1/2 cup / 375 ml

all purpose flour

2 tbsp / 30 ml

each granulated sugar and cocoa powder

2 tsp / 10 ml

baking powder

1/2 tsp / 2 ml

baking soda

Pinch

salt

1 1/2 cup / 375 ml

buttermilk

2

Naturegg Omega 3, shell eggs

2 tbsp / 30 ml

melted butter (plus extra for cooking)

1 tsp / 15 ml

red food colouring

2 tsp / 10 ml

vanilla extract

Topping:

8 oz / 250 g

softened cream cheese

1/4 cup / 60 ml

maple syrup

2 tbsp / 30 ml

each melted butter and milk

1 tsp / 5 ml

vanilla extract

Directions

1. Stir flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl.

2. Whisk buttermilk with eggs, butter, food colouring and vanilla until well combined. Whisk into flour mixture until just combined and no large lumps remain (do not overmix).

3. Brush a griddle or two large nonstick skillets with melted butter and place over medium heat. Spoon 1/4 cup (60 mL) batter per pancake onto griddle. Cook for 2 to 3 minutes or until bubbles cover the surface. Flip and cook for 1 minute or until golden and set. Repeat until remaining batter is used up.

4. Topping: Meanwhile, beat cream cheese until very fluffy. With the motor running, gradually beat in syrup, melted butter, milk and vanilla until very smooth. Drizzle over pancakes to serve. (Or, chill until thickened and transfer to a piping bag to pipe onto stacks of pancakes.)

Tips

1. Replace the shell eggs with 1/2 cup (125 mL) Naturegg™ Simply Egg Whites™, well shaken.

2. Combine 1 tbsp (15 mL) each canola oil and melted butter to have ready brush over griddle or skillets between pancake batches.

3. Keep the finished pancakes in a warm oven until ready to serve.

4. Leftover topping can be used to top muffins or to fill crepes.

5. Red food colouring is what makes the pancakes the traditional red velvet hue but you can omit if desired.