Red Velvet Pancakes

We made these for Forever Twilight in Forks weekend and also for Valentine's Day 2015, so we thought we had better get the recipe up for Valentine's Day 2016, so all can enjoy.

Ingredients:
2 cups all purpose flour
1 cup powdered sugar
1/2 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
2 large eggs
1/2 cup granulated sugar
2 Tablespoons red liquid food coloring

Soft together the first 6 ingredients into a large bowl.  Whisk together the buttermilk and next 3 ingredients in another bowl.  Gradually stir buttermilk mixture into flour mixture, just until dry ingredients are moistened.  Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large non-stick skillet.  Cook 3-4 minutes or until tops are covered with bubbles and edges look dry and cooked.  Turn and cook 3-4 minutes or until done.  Place in a single layer on a baking sheet, and keep warm in a 200 degree oven up to 30 minutes.  Serve with Sweet Cream Cheese Butter.  No syrup necessary!  Though I do garnish with both white and dark chocolate syrup and powdered sugar.

Sweet Cream-Cheese Butter - mix the following ingredients together
8 ounces softened cream cheese
1 cup softened butter
3 cups powdered sugar
1 teaspoon vanilla extract

To serve put one pancake on the plate and a generous dollop of the Sweet Cream Cheese Butter, then top with another pancake and garnish.  I use a heart shaped cookie cutter to cut a heart in the top pancake, just for visual interest.