A Specialty of the House
Fourth of July Red Velvet Pancakes & Breakfast Sausage
 4 oz. cream cheese, room temperature
¼ cup sour cream
3 tablespoons whole milk
2 tablespoons confectioners’ sugar
2 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon baking powder
Fine salt
2 large eggs
¾ cup granulated sugar
1 ¼ cups buttermilk
½ cup melted and cooled unsalted butter, plus more for the griddle
2 teaspoons red food coloring
1 teaspoon pure vanilla extract
1 teaspoon apple cider vinegar
Maple syrup for serving
Toasted, chopped pecans, for serving (optional)
Whisk the cream cheese, sour cream, milk and confectioners’ sugar until smooth in a bowl. Sift the flour, cocoa powder, baking soda, baking powder and ½ 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. Add the egg mixture to the flour mixture and fold just until incorporated.
Heat a griddle or large nonstick skillet over medium-low heat. Lightly coat the hot skillet with melted butter. Pour ¼ cupful 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.
Drizzle the cream cheese and syrup on top of the pancakes and sprinkle with pecans. |
Welcome to summer! The days have been heating up and the flower buds have started to appear. We have been fortunate to meet so many great people at the Inn and while we’re out and about in the Freeport area. One of our neighbors just opened up a “paint and wine” business just doors down from Candlebay Inn. We’re so excited to have such a unique experience within walking distance.
