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 I have been craving red velvet cake. Perhaps I'm too lazy to go to a store to purchase it in cupcake form, but I had another idea in which to get my fix. Red Velvet Pancakes! In the December 2012 issue of Southern Living Magazine they gave recipes for some really fabulous pancakes such as German Chocolate, Carrot Cake, Caramel Cake, Hummingbird, Red Velvet and Italian Cream. The Red Velvet are to die for! So bright and early this morning, I made the cream cheese frosting to go along with my pancakes. I sat down at 6 a.m. with my coffee, the Style section from the New York Times and began the day. Red Velvet Pancakes “Southern Living Magazine December 2012 The Loveless Café, Nashville’s famous down-home spot, is best known for biscuits, but we love its festive pancakes. Makes: 24 pancakes Hands-On Time: 35 minutes Total Time: 50 minutes, including butter 2 cups all-purpose flour 1 cup powdered sugar ½ cup unsweetened cocoa 1-1/2 tsp. baking powder ½ tsp. baking soda ½ tsp. salt 1-1/2 cups buttermilk 2 large eggs ½ cup granulated sugar 2 tbsp. red liquid food coloring* Sweet Cream-Cheese Butter Garnish: powdered sugar Sift together first 6 ingredients into a large bowl. Whisk together buttermilk and next 3 ingredients in another bowl. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Sweet Cream-Cheese Butter Hands-On time: 15 minutes Total Time: 15 minutes Beat 1 (8-ounce) package of cream cheese, softened and 1 cup butter, softened, at medium speed with an electric mixer until creamy. Gradually add 3 cups powdered sugar, beating at low speed until blended after each addition. Add 1 tsp. vanilla extract, beating until blended. Makes 4 cups. Donna’s Note: I recommend sifting the powdered sugar before adding to cream cheese to ensure a creamy consistency. Pour about ¼ cup batter for each pancake onto a hot buttered griddle or large non-stick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet and keep warm in a 200° oven up to 30 minutes. Note: When using a griddle, heat it to 350°. Tip: For tender pancakes, don’t overmix the batter; it should be lumpy *I use LorAnn Oils Red Velvet Bakery Emulsion available at Michaels, Amazon and LorAnn Oils. 
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