RED VELVET PANCAKES with CREAM CHEESE TOPPING


4-oz. (half of 8-oz. package) cream cheese, softened
¼ cup butter4, softened
3 Tbsp. milk
2 cups powdered sugar

Pancakes

2 cups Original Bisquick mix
1 Tbsp. granulated sugar
1 Tbsp. unsweetened baking cocoa
1 cup milk
1 to 1-1/2 tsp. red paste food color*
2 eggs
Powdered sugar if desired


1. In medium bowl, beat cream cheese, butter and 3 Tbsp. milk with electric mixer on LOW speed until smooth. Gradually beat in 2 cups powdered sugar, 1 cup at a time, on LOW speed until topping is smooth Cover, set aside.

2. In large bowl, stir all pancake ingredients except powdered sugar with wire whisk until well blended. Heat griddle or skillets over medium-high heat (375 degree.) (To test griddle, sprinkle with a few drops water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.

3. For each pancake, pour slightly less than ¼ cup batter onto hot griddle. Cook 3 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown.

4. Spoon cream cheese topping into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle topping over pancakes. Sprinkle with powered sugar

Yield: 14 servings.