Red Velvet Cream Pancakes with Marshmallow Cream Cheese Frosting

I am so so so excited to share these pancakes with you today.  It’s a breakfast I’ve been dreaming up for quite some time and would be the perfect way to start your special someone’s day on Friday.  Have you given any thought to your menu(s) for the day?  Breakfast?  Lunch?  What about supper, are you going out or cooking something special?  I know Valentine’s is on Friday, a weekday, so some extravagant breakfast that keeps you in the kitchen for several hours is definitely out of the question.  But what about taking a breakfast classic, the pancake, and dressing it up for the occasion? 

Still uncertain if pancakes are special enough for the occasion?  Well, just hold on.  How about red velvet pancakes.  Getting better, right?  But it gets even better.  Fluffy red velvet pancakes stuffed with bits of cream cheese and instead of being topped with regular ol’ syrup, they’re topped with marshmallow cream cheese frosting.  A mouthful but oh, so worth it. 

Red velvet anything screams Valentine’s.  Chocolate and the color red, those two things are synonymous with Valentine’s.  Red velvet and pancakes.  Now that’s a breakfast packed full of goodness and screams love. 

These pancakes are perfectly fluffy.  Dare I say, probably one of the best and more airiest pancakes I’ve put in my mouth.  What’s the difference?  Well, instead of adding a whole egg to the batter the egg yolk is added and then the whites are beaten and folded in at the end.  Another item that lends to the airy texture is baking soda.  So the addition of a little bit more baking soda than most batters along with the beaten egg whites help to create one of the best pancakes you’ll ever have.  So, along with having a deliciously fluffy pancake, which is more than enough, how about making that perfect pancake a red velvet pancake?  Amazing, right?  Right! That perfect pancake is stuffed with bits of cream cheese which adds a tangy richness.  Then once they are cooked they are piled high and topped with marshmallow cream cheese frosting. 

This would make anyone’s day.  So, make a mile high stack of these pancakes for your Valentine on Friday.  The perfect and perfectly delicious start to the day for your special someone.

Red Velvet Cream Cheese Pancakes with Marshmallow Cream Cheese Frosting

Ingredients:


For the pancakes-
1 Cup flour
3 Tbsp sugar
1 1/2 Tbsp cocoa powder
1/2 Tsp baking powder
2 Tsp baking soda
Pinch salt
1 Egg, separated
3/4 Cup buttermilk
2 Tbsp canola oil
1 1/2 Tsp red food coloring
4 Oz cream cheese, chilled
Butter, for cooking

For the marshmallow cream cheese frosting-
2 Oz. cream cheese, room temperature
1 Cup mini marshmallows
1 Cup heavy cream
2 Tbsp powdered sugar
1-2 Tbsp milk, if needed

Directions:


For the pancakes-

Preheat oven to 200.

In a large bowl combine the flour, sugar, cocoa powder, baking soda, baking powder and salt and whisk to combine.  Make a well in the center and set aside.

In a separate bowl combine the egg yolk, buttermilk and canola oil and whisk to combine.

Place the egg white in a bowl and whisk or beat on high until  stiff peaks begin to form.  Add a pinch of sugar and beat for an additional 30-45 seconds.  Set aside.

Place a large skillet or griddle over low heat.

Pour the wet ingredients in the dry ingredients and whisk until just incorporated.  Be sure not to over mix, it will make a more dense pancake, it’s okay if there are still lumps.  Once the ingredients are incorporated, add the egg whites and gently fold in.  Again, be sure not to over mix or the whites will deflate.  Add the red food coloring and mix until just combined. 

Cube the cream cheese into small cubes, add to the batter and stir to incorporate.

Place about a tablespoon of butter in the heated skillet or on the heated griddle.  Once the butter has melted, pour about 1/4 cup of batter on the pan and cook until the tops start to bubble, about 2-3 minutes, then flip and cook for an additional minute to minute and a half.  Transfer to a sheet tray and place in the preheated oven.  Continue with remaining batter.

For the frosting-
Place the cream cheese and marshmallows in a microwave safe bowl and heat in 15 second intervals, stirring after each interval, until the marshmallows are mostly melted.  Add the cream and stir to combine.  Add the powdered sugar and mix.  Place in the microwave and heat and additional 15-20 seconds, remove and stir.  If the mixture is too thick add a little milk, half a tablespoon at a time.

Immediately top the pancakes with the frosting and serve.

Recipe source: A Lynsey Original