Red Velvet-Stuffed Mini Pancakes

Name: Red Velvet-Stuffed Mini Pancakes
Ingredients: 6 oz semisweet chocolate (melted); 1 cup all-purpose flour; 1 ½ tsp sugar; ½ tsp baking powder; ¼ tsp salt; 2 large eggs (yolks and whites separated); 1 cup milk; 2 tbsp unsalted butter (melted and cooled to room temperature); ½ tsp vanilla extract; 1 small bottle red food colouring; 125 g cream cheese (room temperature); ¾ cup unsalted butter (room temperature); ½ tsp vanilla extract; 1 ¼ cups confectioner’s sugar

By: Cayla Gallagher

Published: December, 1 2017 Last Updated: September, 19 2022

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Red Velvet-Stuffed Mini Pancakes

Course breakfast

Cuisine american

Ingredients

Batter:

6 oz semisweet chocolate melted
1 cup all-purpose flour
1 ½ tsp sugar
½ tsp baking powder
¼ tsp salt
2 large eggs yolks and whites separated
1 cup milk
2 tbsp unsalted butter melted and cooled to room temperature
½ tsp vanilla extract
1 small bottle red food colouring

Filling:

125 g cream cheese room temperature
¾ cup unsalted butter room temperature
½ tsp vanilla extract
1 ¼ cups confectioner’s sugar

Instructions

Make the filling:

Beat the cream cheese and butter with an electric mixer until fluffy. Add the vanilla extract and mix until combined.
Add the confectioner’s sugar and beat until well combined. Place the filling in a piping bag fitted with a large round piping tip.

Make the pancakes:

Whisk together the flour, sugar baking powder and salt. In a small bowl, whisk the egg yolks, milk, butter, vanilla extract and melted chocolate. Add this to the flour mixture and mix until well combined. Add the red food colouring and mix well.
Beat the egg whites in a separate bowl with an electric mixer until stiff peaks form. Add 1/3 of the egg whites to the batter, folding to combine. Add the remaining egg whites and mix until just combined.
Spray an ebelskiver pan with cooking spray and set to medium heat. Once the pan is warm, add about 1 tbsp batter into each well.
Pipe a dollop of cream cheese filling into the center of each pancake and top with another 1 tbsp batter.
Cook for 3-5 minutes, until the bottoms are lightly browned. Use bamboo skewers to flip the pancakes and cook for 3 more minutes on the other side.
Transfer to a plate and enjoy!

Video

Notes

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Keyword pancake

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Cayla Gallagher

Hi everyone! My name is Cayla Gallagher, and I’m the creator of Pankobunny!

You could also call this heading “Our philosophy” or “Our vision.” This is the place to talk about what drives you and your business and what’s unique about your process.

Hi everyone! My name is Cayla Gallagher and I’m the creator of pankobunny!

You could also call this heading “Our philosophy” or “Our vision.” This is the place to talk about what drives you and your business and what’s unique about your process.