Red Velvet Pancakes

Ingredients

• 1 teaspoon apple cider vinegar 
• 0.5 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1.3 cups buttermilk 
• 2 tablespoons confectioners' sugar 
• 4 ounces cream cheese at room temperature
• 2 large eggs 
• 2 cups flour all-purpose
• 0.8 cup granulated sugar 
• 20 servings maple syrup for serving
• 20 servings pecans toasted chopped for serving
• 2 teaspoons food coloring red
• 20 servings salt fine
• 0.3 cup cup heavy whipping cream sour
• 0.5 cup butter unsalted cooled melted plus more for griddle
• 1 tablespoon cocoa powder unsweetened
• 1 teaspoon vanilla extract pure
• 3 tablespoons milk whole

Equipment

• bowl
• frying pan
• whisk
• spatula

Directions

1. Whisk the cream cheese, sour cream, milk and confectioners' sugar until smooth in a medium bowl; set aside.
2. Sift the flour, cocoa powder, baking soda, baking powder and 1/2 teaspoon salt into a large bowl. Beat the eggs and granulated sugar in a medium bowl until pale yellow; beat in the buttermilk, melted butter, food coloring, vanilla and vinegar.
3. Add the egg mixture to the flour mixture and fold just until incorporated.
4. Heat a griddle or large nonstick skillet over medium-low heat. Lightly coat the hot skillet with melted butter.
5. Pour 1/4-cupfuls of batter on the hot skillet, spaced evenly apart; use a spatula to spread out slightly if needed. Cook until bubbles begin to pop on the surface, about 3 minutes. Carefully flip and cook until the bottoms are set and the pancakes are cooked through, 1 to 2 minutes longer. Repeat with the remaining batter.
6. To serve, drizzle the cream cheese and syrup on top of the pancakes and sprinkle with pecans.