Red Velvet Pancake Spaghetti

Name: Red Velvet Pancake Spaghetti
Ingredients: 2 1/3 cups all-purpose flour; 1/2 cup sugar; 3 tablespoons unsweetened cocoa powder; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 2 cups milk; 2 tablespoons distilled white vinegar; 2 large eggs, lightly beaten; 1/3 cup unsalted butter, melted, plus more for greasing; 1-2 teaspoons red food coloring; 1/2 cup (4-ounce) cream cheese, room temperature; 1/2 cup powdered sugar, plus more for garnish; 3 tablespoons milk; 2 cups strawberries, halved; Mint sprigs, for garnish

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4Made this recipe

Serves: 4

Prep Time: 20 minutes

Cook Time: 10 minutes

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About Red Velvet Pancake Spaghetti

Add a touch of whimsy and decadence to your breakfast routine our Red Velvet Pancake Spaghetti. This playful twist on traditional pancakes brings together the rich, chocolatey flavor of red velvet cake with the fun, unexpected presentation of spaghetti. Topped with a drizzle of sweet cream cheese glaze, these pancake “noodles” are as delicious as they are visually strikingPerfect for any occasion when you want to surprise and delight, this dish turns a simple morning meal into something truly memorable.

Ingredients for Pancakes

2 1/3 cups all-purpose flour

1/2 cup sugar

3 tablespoons unsweetened cocoa powder

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 cups milk

2 tablespoons distilled white vinegar

2 large eggs, lightly beaten

1/3 cup unsalted butter, melted, plus more for greasing

1-2 teaspoons red food coloring

Ingredients for Glaze and Assembly

1/2 cup (4-ounce) cream cheese, room temperature

1/2 cup powdered sugar, plus more for garnish

3 tablespoons milk

2 cups strawberries, halved

Mint sprigs, for garnish

Preparation

01For pancakes: Whisk flour, sugar, cocoa powder, baking powder, baking soda and salt together in large bowl until combined. Add milk, vinegar, eggs, butter and food coloring to dry ingredients. Whisk together until just combined (batter will have lumps). Transfer batter to a squeeze bottle or piping bag and cut a small tip from the corner.

02Heat large nonstick skillet or griddle over medium-low heat for 5 minutes. Brush skillet with butter. Working in batches, pipe batter in a spiral onto skillet. Cover and cook until bottoms are light golden brown and bubbles form on top, about 1 to 2 minutes. Repeat with remaining batter.

03For glaze and assembly: Meanwhile, whisk cream cheese, powdered sugar and milk together in large bowl until smooth. Drizzle glaze over pancakes. Top with strawberries, powdered sugar and mint. Serve and enjoy.