Cheesecake-Stuffed Red Velvet Pancakes
Cheesecake-Stuffed Red Velvet Pancakes
Prep Time: 25 Minutes
Yields: 6 Servings
Ingredients:
1 cup Original Bisquick® mix
1/4 cup unsweetened baking cocoa
1 egg
1 1/4 cups milk
1/2 teaspoon red food color
4 oz (half of 8-oz package) cream cheese, softened
1 teaspoon vanilla
2 cups powdered sugar
Butter and real maple syrup
Fresh raspberries, if desired
Instructions:
1. In large bowl, stir together Bisquick mix, cocoa, egg, milk and food color with whisk just until blended. In small bowl, beat cream cheese, vanilla and powdered sugar with electric mixer on medium speed until smooth.
2. Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, spoon about 2 tablespoons batter (or desired amount) onto hot griddle. Place spoonful of cream cheese mixture in center of batter; spoon more batter on top, making sure filling is completely covered. Cook about 3 minutes or until bubbles form on top. Turn and press gently to flatten cream cheese filling; cook other side until set.
3. Serve pancakes with butter and syrup; garnish with raspberries.
EXPERT TIPS:
Sprinkle your plate of pancakes with powdered sugar for a pretty garnish.
Top pancakes with shaved chocolate for an added bit of color and flavor.