Dessert for Breakfast - Red Velvet Pancakes
To avoid browning the red pancake, cook at a lower heat and flip early. These pancakes are delicate so use a large flexible spatula.
For the glaze you can use an electric mixer if you like. I use a potato masher to blend the butter, sugar, and cream cheese, then whisk in the milk. Store glaze in a resealable plastic bag with the end snipped off for easy drizzling.
You can substitute 2 cups buttermilk for the 2 cups milk and 2 tablespoons vinegar.