Red Velvet Pancakes
1/2 of an 18.25 oz box Duncan Hines Moist Deluxe Red Velvet cake mix (about 2 cups lightly filled)
2 large eggs, beaten (see Cook's Note)
2 Tbsp oil 1/4 cup + 1 tsp water 3 Tbsp butter
Whipped cream (optional)
Powdered sugar (optional)
Combine the cake mix, eggs, oil and water in a mixing bowl until just thoroughly blended (don't overmix). If batter seems too thick, add another tablespoon of water. Cook the pancakes in a non-stick pan over medium heat. You want to cook these a little slower than regular pancakes because you don't want them to brown too much. Keep them warm in a low oven.
When ready to serve decorate with whipped cream or powdered sugar, if desired.
Makes about 8 pancakes (about 5 inches across)
Cook's Note: To make these (or any pancakes) lighter, separate the yolks and whites. Combine the beaten yolks with the other batter ingredients; beat the whites to soft peaks and gently fold them into the batter.
2 comments:
I am going to try these! I love red velvet cake and pancakes. to combine them will be like heaven on earth! THANKS
Now for these I will go off my hard core diet for a breakfast fit for an Angel. I just sent an email to a dozen friends hoping one of them will make these and invite me over.
BTW: Nice tasty blog.
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