Red Velvet Pancakes

Ingredients

• Swirl cake mix

  General mills, betty crocker supermoist party cake, dry

  100g

• Wheat flour

  White, cake, enriched

  ½ cup unsifted, dipped or 69g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 ½ cup or 366g

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Oil

  Submarine Sandwich - Wegmans

  2 tbsp or 28g

• Oil

  Submarine Sandwich - Wegmans

  100g

• Cream cheese

  100g

• Butter

  Unsalted

  ¼ cup or 57g

• Sugar

  White, granulated sugar

  1 cup or 200g

• Vanilla

  Yo-Plus - Yoplait

  50g

• Cream of chicken soup

  Canned, prepared with equal volume milk

  200g

Directions

1. Combine all ingredients into a large bowl, mixing until all the lumps disappear. If the batter is too thick, add more milk. The batter should be just spreadable, unlike normal pancake batter, and not runny.
2. Heat a griddle to a medium high temp.
3. Using a 1/4 cup scoop, measure out enough pancakes to fill the griddle.
4. Cook until browned on the bottom slightly and the edges are cooked. Flip and cook until the other side is done.
5. Combine the cream cheese icing ingredients together using beaters until creamy. Add more milk or cream until desired thickness is achieved.
6. Serve with cream cheese icing or syrup!
7. Recipe by: Karlynn Johnston (source: https://www.thekitchenmagpie.com/red-velvet-cake-batter-pancakes/)