Red Velvet Pancakes

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SKU: VDAY21-001

$10.95

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Get creative this Valentine's Day and spoil your hunny with decadent and festive red velvet pancakes.

Delicious and colorful, this indulgent meal will look absolutely stunning on a beautiful tray for a special breakfast-in-bed treat.

These pancakes are extra decadent, studded with mini chocolate chips, and drizzled with a cream cheese glaze.

And of course, our red velvet is naturally colored with beetroot!

Makes 18 - 24 Valentines Day inspired pancakes

Ingredients: Wheat Flour, Cocoa Powder, Sugar, Beetroot, Pitaya, Baking Soda, Baking Sugar, Semi-Sweet Chocolate Chips, Confectioners Sugar, Vanilla, Natural Vanilla Flavor, Salt

NOTE: We use NATURAL coloring. Natural coloring made with plant-based / dried plant fruit fades more when baked. A naturally baked red velvet product will be less vibrant than a fake colored baked product.

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Ingredients: Wheat Flour, Cocoa Powder, Sugar, Beetroot, Pitaya, Baking Soda, Baking Sugar, Semi-Sweet Chocolate Chips, Confectioners Sugar, Vanilla, Natural Vanilla Flavor, Salt

YOU WILL NEED: CUPCAKES

2 eggs
2 cups buttermilk
1/3 cup melted butter
1 tablespoon sour cream

YOU WILL NEED: FROSTING

2 tablespoons soft butter
1/2 package (4oz) cream cheese

DIRECTIONS

Remove clear bag found inside your pouch and set aside
Empty contents found directly inside your pouch into the bottom of a large mixing bowl and blend your eggs, buttermilk and cooled melted butter with a wooden spoon until the mix is combined. Your batter may be slightly lumpy and that’s OK.
Let REST for 10 minutes on the counter before you make your pancakes
PREHEAT stovetop skillet on MEDIUM heat
Grease skillet with 1 tablespoon of butter and swirl around your skillet
Pour ¼ cup of batter onto your skillet and let cook for about a minute on the first side, until little bubbles appear on the top of your pancakes but don’t close up and break all the way.
Flip you pancakes over and let cook for another 30 seconds. While cooking on your second side, add a dollup of butter and spread over your pancake.
Repeat for the remaining of your batter and drizzle cream cheese frosting on top (directions below)
FROSTING : In a small bowl, beat cream cheese and butter together until soft. Add in sour cream and empty contents of unlabeled bag you removed in step 2. Beat until smooth and frost your cupcakes