Red Velvet Christmas Pancakes

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Red Velvet Christmas Pancakes
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  1. Cream Cheese Topping
  2. 4
  3. oz (half of 8-oz package) cream cheese, softened
  4. 1/4
  5. cup butter, softened
  6. 3
  7. tablespoons milk
  8. 2
  9. cups powdered sugar
  10. Pancakes
  11. 2
  12. cups Original Bisquick® mix
  13. 1
  14. tablespoon granulated sugar
  15. 1
  16. tablespoon unsweetened baking cocoa
  17. 1
  18. cup milk
  19. 1
  20. to 1 1/2 teaspoons red paste food color*
  21. 2
  22. eggs
  23. Powdered sugar, if desired
  24. Candy sprinkles, if desired
  1. 1 In medium bowl, beat cream cheese, butter and 3 tablespoons milk with electric mixer on low speed until smooth. Gradually beat in 2 cups powdered sugar, 1 cup at a time, on low speed until topping is smooth. Cover; set aside.
  2. 2 In large bowl, stir all pancake ingredients except powdered sugar with wire whisk until well blended. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.
  3. 3 For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown. Use seasonal-shaped cookie cutters to cut out shapes from warm pancakes. Or, generously grease inside of any seasonal-shaped pancake mold. Fill mold according to manufacturer's directions and cook as directed.
  4. 4 Spoon cream cheese topping into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to create outline around edge of shapes or drizzle topping over pancakes. Sprinkle with powdered sugar and candy sprinkles.
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