Sugar and Spice

Red Velvet Pancakes

1/2 of an 18.25 oz box Duncan Hines Moist Deluxe Red Velvet cake mix (about 2 cups lightly filled)

2 large eggs, beaten (see Cook's Note)

2 Tbsp oil 1/4 cup + 1 tsp water 3 Tbsp butter

Whipped cream (optional)

Powdered sugar (optional)

Combine the cake mix, eggs, oil and water in a mixing bowl until just thoroughly blended (don't overmix). If batter seems too thick, add another tablespoon of water. Cook the pancakes in a non-stick pan over medium heat. You want to cook these a little slower than regular pancakes because you don't want them to brown too much. Keep them warm in a low oven.

When ready to serve decorate with whipped cream or powdered sugar, if desired.

Makes about 8 pancakes (about 5 inches across)


Cook's Note: To make these (or any pancakes) lighter, separate the yolks and whites. Combine the beaten yolks with the other batter ingredients; beat the whites to soft peaks and gently fold them into the batter.