Red Velvet Pancakes

Wake up to the sweetest breakfast yet with these Red Velvet Pancakes that blend the classic taste of red velvet cake with the fluffy goodness of pancakes drizzled with the tastiest cream cheese glaze made with HERSHEYS Cream Cheese Chips. Each stack is a bite of pure delight making your breakfast extra fun! Theyre the perfect addition to any occasion including Valentines Day Christmas and birthdays.
Ingredients
1 12 cups
allpurpose flour
14 cup
HERSHEYS Cocoa
14 cup
granulated sugar
2 tsps
baking powder

1 tsp
baking soda
12 tsp
salt
2
eggs
1 14 cups
buttermilk at room temperature
2 tsps
red food color
1 tsp
vanilla extract
3 Tbsps
unsalted butter melted
2 Tbsps
vegetable oil divided
12 cup
HERSHEYS Cream Cheese Chips
Glaze
12 cup
HERSHEYS Cream Cheese Chips
2 Tbsps
unsalted butter
1 Tbsp
milk
14 cup
powdered sugar
1 cup
fresh raspberries
Directions
Pancakes Whisk together flour cocoa sugar baking powder baking soda and salt in large bowl.
2
Whisk together eggs buttermilk red food color and vanilla in medium bowl. Whisk in melted butter. Pour buttermilk mixture over flour mixture. Stir until just combined do not overmix a few lumps are OK. Let rest for 10 minutes.
3
Heat large skillet or griddle over medium heat brush with 1 tsp oil. Reduce heat to mediumlow once pan and oil are hot.
4
Scoop scant 12 cup batter per pancake into hot pan working in batches. Sprinkle each pancake with 1 tbsp cream cheese chips. Cook for 2 to 3 minutes or until bubbles start to form on surface. Flip and cook for 1 to 2 minutes or until bottoms are golden brown. Wipe skillet clean with paper towel and brush with more oil as needed.
Tip
5
Glaze Heat cream cheese chips butter and milk in medium microwavesafe bowl in microwave on HIGH for 30 to 60 seconds or until smooth and melted. Whisk in powdered sugar until blended and smooth.
6
Serve pancakes with drizzle of glaze and sprinkle of raspberries.