Red Velvet Pancakes with Maple Cream Cheese Syrup

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Serve some AM love with delectable ready-to-mix pancakes from Baker’s Source, with a hint of maple cream cheese syrup.

 

Yield: 1 gallon batter


Ingredients:

8 ounces cream cheese, softened
2 cups maple syrup
1/2 cup unsalted butter, softened
2-1/2 pounds Baker’s® Source pancake mix
3 cups buttermilk
2-1/2 cups water
1/4 cup unsweetened cocoa powder
2 tablespoons red food coloring

 

Directions:

1. In blender, blend cream cheese, maple syrup and butter until smooth. Makes about 3-1/2 cups.

2. In large bowl, prepare pancake batter with pancake mix, buttermilk and water as label directs; whisk in cocoa powder and food coloring until combined.

3. To serve, spray flat top griddle, preheated to 325°, and 3-1/2-to 4-inch heart-shaped heat-proof cookie cutter(s) with pan spray. Place cutter(s) on griddle and ladle batter into cutter(s). Cook until air bubbles have developed; flip and cook 2 minutes. Serve pancakes topped with Maple Cream Cheese Syrup