Red Velvet Pancakes

Last weekend I was able to visit Krystal when I traveled to So Cal. She made me the most DELISH Red Velvet Pancakes. I included the recipe below, but check out her blog for other great recipes.

Red Velvet Chocolate Chip Pancakes

Inspired from Buttermilk Truck
Original Krystal recipe
Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt
3 tablespoons sugar
1 tablespoon unsweetened cocoa powder
1 large egg
1 cup buttermilk
2 tablespoons unsalted butter, plus extra tablespoons for garnishment and skillet
1 tablespoon red food coloring
1 teaspoon vanilla extract

¼ cup mini chocolate chips
Preparation:

In a medium bowl, combine the dry ingredients together - flour, sugar, baking powder, baking soda, sugar, salt, and cocoa powder and whisk lightly to combine. In another small bowl, add the wet ingredients together - buttermilk, egg, melted butter, vanilla extract and red food coloring and whisk lightly to combine.

Slowly incorporate the wet ingredients to the dry ingredients and whisk lightly to combine. Fold in the chocolate chips. The batter may be lumpy, but do not overmix the batter or it will thicken the gluten in the flour. Let the batter rest for at least 10 minutes.

Preheat the oven to 200 degrees. Place baking sheet in the oven.

Preheat a medium-sized skillet or griddle over medium heat. Brush with a bit of unsalted butter to coat the skillet. Working in batches, spoon 1/3 cup scoop of pancake patter to the skillet. Let the bubbles form on the top surface about 1 minute or so. Carefully flip with a spatula and cook the second side for another 2 minutes or so.

Transfer the cooked pancake to the baking sheet and place in oven to keep warm. Repeat with the rest of the batter until it has all been cooked, regreasing the skillet as needed. Serve with a dollop of cream cheese frosting (or whipped cream), chocolate chips, and toasted walnuts.

Cream Cheese Frosting:
4 ounce cream cheese, room temperature
1 cup of powdered sugar
1 tablespoon pure maple syrup
1 tablespoon of milk
1 cup cool whip

Mix all ingredients except cool whip until combined, add a little bit of more milk if needed. Fold in the cool whip. Dollop on pancakes.