THE TIP BOOK

Red Velvet Pancake With Cream Cheese Frosting

Red Velvet Pancake With Cream Cheese Frosting

Ingredients
For cream cheese frosting:
-4oz. (half of 8oz. package) of softened cream cheese
-1/4 cup of softened buttered
-3 tbs. of milk
-2 cups of powdered sugar

For pancakes:
-2 cups of Original Bisquick mix
-1 tbs granulated sugar
-1 tbs unsweetened baking cocoa
-1 cup of milk
-1 to 1 1/2 tps. red food paste color
-2 eggs
-Powdered sugar *optional

Recipe:
O1:: In medium bowl, beat cream cheese, butter, and 3 tablespoons milk with electric mixer on low speed until smooth. Gradually beat in 2 cups powdered sugar, 1 cup at a time, on low speed until topping is smooth. Cover; set aside.

O2:: In large bowl, stir all pancake ingredients except powdered sugar with wire whisk until well blended. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.

O3:: For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown.

O4:: Spoon cream cheese topping into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle topping over pancakes. Sprinkle with powdered sugar.

AND VOILA!