Time: 45 mins
Servings: 2
Ingredients
Red Velvet Pancakes
2½ cups all purpose flour
1½ tsp baking soda
1 tsp baking powder
1 tsp salt
⅓ cup sugar
2 ea eggs (yolks & whites separate)
4 cups buttermilk
½ cup unsalted butter
2 Tbls unsweetened cocoa powder
3 tsp vanilla extract
3 tsp red food coloring dye
Lemon Cream Cheese Glaze
6 oz cream cheese, softened
½ ea lemon zest
1 Tbls lemon curd
6 Tbls unsalted butter, room temp
2 cups powdered sugar
1 tsp vanilla extract
½ cup whole milk
Blueberry Compote
2 cups frozen blueberries
⅓ cup sugar
3 Tbls water
1 tsp lemon zest
1 Tbls lemon juice
Method
Heat a non-stick skillet on medium-low heat while you prepare the batter.
In a large bowl, add the flour, sugar, baking powder, baking soda, salt, and whisk till combined.
In a medium bowl whisk the egg yolks, buttermilk, red dye, and melted butter until well combined. In the meantime, beat the egg whites in a separate bowl until fluffy peaks.
Add the buttermilk mixture to the dry ingredients and whisk together till everything is combined and be careful not to over work the batter.
Add the fluffy egg whites, and fold in the batter using plastic spatula, and let the batter rest for 30 mins.
Cook in the preheated pan for 2 – 3 mins, then flip and cook for 1 min.
Cook pancakes one by one until all are finished.
Cream Cheese Syrup
In a separate bowl, whisk together the cream cheese and butter until well combined.
Then add the powdered sugar, milk, lemon zest and curd, vanilla, and whisk together until all ingredients are incorporated.
Glaze over pancakes.
Blueberry Compote
In a sauce pot, combine 1 cup of blueberries, water, sugar, lemon juice and zest.
Cook over a medium heat for about 10 minutes and then add the rest of the blueberries and cook for 5 mins more, stirring frequently