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Recipe: Toast Restaurant Red Velvet Pancakes (using pancake mix and cake mix)

Breakfast and Brunch
TOAST RESTAURANT RED VELVET PANCAKES

FOR THE PANCAKES:
1/2 cup water
2 eggs
3 tbsp salted butter, melted
2 tbsp canola oil
2 cups red velvet cake mix
1 1/2 cups prepared pancake batter*

FOR THE CREAM CHEESE FROSTING:
2 cups confectioners' sugar
2 packages (8 ounces each) cream cheese, softened
1/2 cup butter, softened
1/2 tsp. lemon juice
1 tsp vanilla

Combine 1/2 cup water, eggs, butter and oil; beat with a whisk until liquid is well combined and foamy. Add (dry) red velvet mix and prepared pancake batter; mix with a whisk until combined...do not over beat (batter should be lumpy). Set batter aside for 20-30 minutes before cooking.

Drop about 2 oz. of batter on a hot, greased griddle. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side. Do not pat down pancakes or they will flatten.

Combine the ingredients for the frosting and serve with the pancakes.

*For the pancake batter, we suggest using a purchased pancake mix prepared according to package directions.

Serves 3
Source: WPIX from Toast Restaurant, Montclair, NY

Note: I would divide the frosting recipe by 1/2 or 1/4.
MsgID: 1435583
Shared by: Betsy at Recipelink.com
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