American red velvet pancakes with cream cheese frosting

Ingredients for 4 servings:

• 110 g cream cheese
• 60 ml sour cream
• 3 tbsp milk
• 2 tbsp powdered sugar
• 255 g flour
• 1 tbsp cocoa powder, unsweetened
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 large eggs
• 150 g white sugar
• 310 ml buttermilk
• 110 g butter, melted
• 2 tsp food coloring, red
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar
• Butter for frying
• maple syrup
• Pecan nuts, roasted

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

simply great!

Mix the cream cheese, sour cream, milk, and powdered sugar in a bowl and set aside. In one bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, beat the eggs and sugar until light yellow, then add the buttermilk, melted and slightly cooled butter, food coloring, vanilla extract, and vinegar and mix in. Add the egg mixture to the flour mixture and mix briefly; everything should just be combined. Heat a pan on the stove over medium heat and add a little butter. Using a small ladle, add batter to the pan; no more than 3 to 4 pancakes should be cooked at a time. If necessary, flatten the batter a little more with a spatula. Cook the pancakes until bubbles form on the surface, about 3 minutes, then flip the pancakes and cook for another 1 to 2 minutes. Remove the pancakes from the pan and place them on a plate. Repeat with the remaining batter. To serve, drizzle the cream cheese frosting and maple syrup over the pancakes and sprinkle with pecans. Note: You can also spread a thin layer of frosting between each pancake. Another note: This recipe yields approximately 20 pancakes.