For years, the family has enjoyed this Pakistani beef curry. Everyone adores it, and it’s quite simple. Over white rice that has been steaming, serve.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (4 ounce) package cream cheese, softened
- 1 cup confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
- 1 tablespoon milk, or as needed
- 1 ½ cups all-purpose flour
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon salt
- 2 eggs
- ¼ cup milk
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
- 2 teaspoons red food coloring
- ¼ cup melted butter
Instructions
- Prepare the cream cheese glaze by beating the cream cheese, confectioners’ sugar, and 1 teaspoon vanilla extract in a bowl until smooth. Thin with 1 tablespoon milk or as needed to achieve a pourable consistency. Set aside.
- Whisk the flour, white sugar, baking powder, cocoa powder, and salt together in a bowl until evenly blended; set aside. Beat the eggs in a separate mixing bowl until smooth. Whisk in 1/4 cup milk with the buttermilk, 1 teaspoon vanilla extract, vinegar, and food coloring. Stir in the flour mixture until moistened. Drizzle in the melted butter, and stir until the butter has incorporated and small lumps of flour remain.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle with the cream cheese glaze to serve.
Nutrition Facts
| Calories | 597 kcal |
| Carbohydrate | 80 g |
| Cholesterol | 159 mg |
| Dietary Fiber | 2 g |
| Protein | 13 g |
| Saturated Fat | 15 g |
| Sodium | 1099 mg |
| Sugars | 41 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
No. I liked the idea of reducing the food coloring with something more healthy, but this was really not good.
Double the sugar and cocoa powder
I made this once, and will likely do so again. I read the reviews, and based on them, I added 1 add’l tbsp cocoa, 2 add’l tbsp sugar, and a 4 oz pkg of instant coffee powder, to really bump up the chocolate flavor. They did brown very quickly, probably due to using confectioners sugar instead of granulated, so keep the cooking temp lower than your usual. The cream cheese icing is pretty essential, the flavor really adds to them. Fair warnng, these are basically dessert for breakfast, so be ready to supplement with protein, and have salad the rest of the day…
I don’t even like red velvet, but my in-laws were married on Valentine’s Day and requested (in jest) heart-shaped red velvet pancakes. I followed the recipe to the letter, and the result was a plateful of red velvet pancakes that even I will eat again and again. The recipe was simple, I had every ingredient in my basic cupboard, other than buttermilk, and the flavor is PHENOMENAL.
not great
I made it with Vic D’s recommendations and it turned out absolutely delicious!
I absolutely loved this! The cream cheese glaze was great, and I’ll definitely make it again!
Made for Valentine’s Day with my heart shaped pancake ring. Very rich & yummy.
They came at excellent in the first try. My kids loved them!
I didnt like these pancakes. However, If you decided to make it make sure you add more cocoa and sugar than the recipe requires. Because it had no flavour, all I tasted was butter.
These pancakes were bland. Without the glaze I would have thrown them away. The texture of the pancake is good but the chocolate flavor is lacking and so is the sugar.
Kids loved it!
Regarding the cream cheese glaze portion of this recipe – I prepared it exactly as the recipe states, and it was WAY too sweet. The cream cheese:sugar ratio seems to be way off. If I make these again, I will try a quarter of the sugar stated, and add sugar to taste.
This is the first time I have ever heard of Red Velvet Pancakes. It’s Valentine’s day and Red Velvet is my husband’s favorite kind of cake, so what the heck? I couldn’t find red food coloring so I made it without the food coloring. I didn’t have buttermilk so I just used 2% milk with 1tbs. of apple cider vinegar. The pancakes were a little thin, but very good. I will be making these again, hopefully with buttermilk and red food coloring.
I made these for V-day. I didn’t add the red food coloring. The cream cheese frosting had to go in the microwave to be melted. The cocoa taste was yummy. It was good but I don’t know if it would be worth the effort to make again.
I doubled the recipe as well and kept the amount of salt the same. Anytime I make homemade pancakes, it is usually about 3 cups of flour with 1 tsp salt, so I would halve the salt but double the chocolate and sugar. The increased chocolate made it smell so good when cooking! The glaze is extra good warmed up!
I made this recipe for my wife for Valentines Day. I did make the changes suggested of adding another tablespoon of cocoa and another tablespoon of sugar. We both thought they were very good.
I followed this exactly and the were way to salty even tho i cut back a little bit on the salt
Yum! I didn’t have cream cheese to make the frosting, but I did have leftover whip cream which was amazing. I like that these have the sweet edge of red velvet, but aren’t as sweet as a cupcake since it’s a breakfast food.
Made for son’s birthday. He loved them best plain! Used white whole wheat flour, and added mini chocolate chips before cooking. They do brown fairly quickly, so keep temp a bit lower than you usually do. Suggest if you want to cook in butter instead you also add some oil to avoid burn. If your pancakes taste stale, you had an ingredient that is old, probably flour, oil or cocoa. The recipe itself wouldn’t cause a stale taste. And spoon flour into your measuring cup. You can change the taste and texture a lot by changing the density of flour in a cup by scooping. We thought the drizzle was ok. Had some cream cheese frosting leftover from rolls that was better, but my son preferred plain with fresh raspberries. Son has already asked for them again.
These were great. They were kind of thick so the first few weren’t cooked all the way. I will definitely make these again. I did not have buttermilk so I substituted yogurt but that’s not the reason I took a star off. They were a bit to doughy and I don’t think the substitution would have changed that.