Red Velvet Pancakes with Maple Cream Cheese Butter

Red Velvet anything is one of my favorites--it must be my Southern roots or the fact we live close to the Canadian border!  For Shrove Tuesday, I made pancakes, just like my mother did, but different:-D

Red Velvet (cake) began it's popularity in the late 40s and 50s at Canada's Eaton's Department Store, where their employees were sworn to secrecy about the ingredients.  The insurgence of this cake in the United States came after the movie, "Steel Magnolias" when the groom's cake, made in the shape of an armadillo, was red velvet!

Red Velvet Pancakes
1/2 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
2 T unsalted butter, melted
2 tsp. Red Velvet Emulsion (or 1 T. Red Food coloring)
2 T Dutch-processed cocoa
1 tsp. vanilla extract
2 1/2 cups King Arthur all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 cups buttermilk

In a stand mixer, using the paddle attachment, (or a hand-held mixer and large bowl) beat the sugar, eggs, oil and butter together until it emulsifies.  Add the Red Velvet Emulsion or food coloring, cocoa, and vanilla and mix once again.

Whisk briefly all the dry ingredients in a medium bowl and add to the red velvet mixture, alternating with the buttermilk.

Heat griddle on med/low.  To test if the griddle is ready, sprinkle some water on the surface (I run my fingers under water and splash the surface)--the drops of water should "dance!"

Scoop or spoon the batter onto the surface, using the back of the spoon to spread the batter slightly.

Cool until you see the surface dry slightly, then flip.  I have a warming drawer, but you could also use a pancake "steamer" to keep them warm while making the rest of the pancakes.

Maple Cream Cheese Butter
1-8oz package cream cheese
2 T unsalted butter, softened to room temp.
1/4 cup maple syrup

In a medium bowl, using a mixer, beat the cream cheese and butter together until creamy.  Slowly add the maple syrup, beating well after each addition.  Turn mixer to med/high and beat until fluffy.  Add a scoop of Maple Cream Cheese Butter to each plate, then, serve some additional warm syrup on the side.

Beautiful red color and the delicious taste of the maple cream cheese butter was all I needed for this tradition my mother started.  Let the good times roll...and the maple syrup. Enjoy!