Instructions

• Place a skillet or griddle on the stove and set heat to medium while you prepare the batter.
• In a medium bowl, whisk together 1 egg and 1 1/4 cups milk or water until uniform.
• Add 2 cups red velvet cake mix and 1/2 cup all-purpose flour to the wet mixture. Beat by hand for 2–3 minutes until the batter is smooth and slightly fluffy. If the batter seems very thick, you may stir gently to loosen it slightly.
• Brush the skillet with the 1 tablespoon butter or oil to lightly grease the surface.
• For each pancake, pour 1/4 cup of batter onto the hot skillet. If a pancake spreads unevenly because the batter is thick, use the back of a spoon to gently even it.
• Cook the pancake on medium (or medium-low if it’s browning too quickly) until small bubbles form on the surface and the edges look set, about 1 minute. Then flip and cook the second side until cooked through and lightly browned, about 30–60 seconds. Keep the heat at medium/low so pancakes don’t burn and watch them closely.
• Repeat steps 5–6 until all batter is used, brushing the skillet again with the remaining butter or oil as needed.
• While pancakes are cooking (or after), make the cream cheese syrup: in a small bowl, beat 4 ounces cream cheese (room temperature), 1/4 cup powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla by hand for 1–2 minutes until smooth and well combined.
• Stack pancakes, drizzle the cream cheese syrup over them, and serve.