Erin McDowell

The most intimate act between two consenting adults? Why breakfast, of course. Tomorrow morning, try making something downright racy: red velvet pancakes. They're playful and rich--and just a tiny bit naughty.

Red Velvet Pancakes

A PureWow Original Recipe

  • Makes 4 servings
  • Start to Finish: 45 minutes

Ingredients

Red Velvet Pancakes

2 cups red velvet cake mix

3 tablespoons melted butter

1 egg

1 cup whole milk

Nonstick spray, for cooking

Cream Cheese Icing

6 tablespoons whipped cream cheese

4 tablespoons confectioners’ sugar

4 tablespoons heavy cream

¼ teaspoon vanilla extract

Directions

1. Make the pancakes: In a large bowl, whisk the cake mix with the butter, egg and milk to combine. Work out any lumps with the whisk to make sure the batter is smooth.

2. Heat a medium nonstick skillet over high heat. When the skillet is hot, spritz it with nonstick spray and reduce the heat to low (to prevent the pancakes from becoming too dark).

3. Working in batches, ladle the batter into the skillet and cook until bubbles begin to rise from the center of the pancakes, 2 to 3 minutes. Flip the pancakes and continue cooking 1 to 2 minutes more. Remove the pancakes to a plate and cover with a towel to keep warm.

4. Make the icing: Using a whisk or hand mixer, combine the cream cheese with the sugar, cream and vanilla.

5. To serve, pile the pancakes onto plates and top generously with icing.

Finishing Touches

It's the details that count! Try these tips

  • Feeling whimsical? Use metal cookie cutters to make shaped pancakes. Grease the pan and the cookie cutters with nonstick spray to ensure easy serving.

  • For a little extra something, try topping your pancakes with raspberries or toasted cocoa walnuts. In a small skillet, melt 2 tablespoons butter. Add ½ cup walnuts and toast until fragrant, 1 to 2 minutes. Remove from heat, then toss with 1 tablespoon cocoa powder.