Makes 4 to 6 servings
INGREDIENTS
2 cups red velvet cake mix
½ cup all-purpose flour
1½ cups + ¼ cup whole milk
1 large egg
4 ounces cream cheese
½ cup confectioner’s sugar
1 teaspoon vanilla extract
PREPARATION
In a large bowl, whisk together the cake mix, flour, 1 ½ cups milk, and egg and whisk until the batter is smooth.
In a separate bowl, beat together the cream cheese, confectioner’s sugar, ¼ cup milk, and vanilla extract, stirring until there are no lumps.
Heat a large, nonstick skillet over medium heat. Pour ¼ cup batter into the skillet to make a pancake, repeating as many times as will fit in the skillet. Cook until the edges are light brown and bubbles start forming near the middle, about 2 minutes. Flip, and continue to cook for another 1-2 minutes.
To make red velvet crumbs, take one of the pancakes and crumble it up. Microwave the crumbles in a small bowl for 1 minute, until crunchy.
To serve, drizzle the pancakes with cream cheese glaze and top with red velvet crumbs.
PREPARATION
In a large bowl, whisk together the cake mix, flour, 1 ½ cups milk, and egg and whisk until the batter is smooth.
In a separate bowl, beat together the cream cheese, confectioner’s sugar, ¼ cup milk, and vanilla extract, stirring until there are no lumps.
Heat a large, nonstick skillet over medium heat. Pour ¼ cup batter into the skillet to make a pancake, repeating as many times as will fit in the skillet. Cook until the edges are light brown and bubbles start forming near the middle, about 2 minutes. Flip, and continue to cook for another 1-2 minutes.
To make red velvet crumbs, take one of the pancakes and crumble it up. Microwave the crumbles in a small bowl for 1 minute, until crunchy.
To serve, drizzle the pancakes with cream cheese glaze and top with red velvet crumbs.