If you've never been to brunch at Max's Wine Dive and you enjoy lovely things like hot cakes, wings and fresh mimosas, I urge you to check it out (they even do brunch on Fridays). Until then, I'm sharing a copycat recipe for one my favorite MWD brunch dishes -- The "RVP." That's a stack of fluffy and decadent red velvet pancakes served with a dollop of sweet and tangy lemon cream cheese frosting -- simply genius.
I love the pancakes dearly...and I'm willing to bet your mama will love them too (that's not some sort of weird yo' mama joke -- I'm just thinking they'd make the perfect Mother's Day treat).
Here's how to recreate The "RVP" at home:
Ingredients yields about a dozen pancakes
Red Velvet Pancakes
Cream Cheese Frosting
We Believe Local Journalism is Critical to the Life of a City
Engaging with our readers is essential to the mission of the Houston Press. Make a financial contribution or sign up for a newsletter, and help us keep telling Houston’s stories with no paywalls.
Support Our Journalism
For Serving: powdered sugar + warm maple syrup
To make the pancakes:
In a large bowl sift together flour, cocoa powder, baking powder, baking soda, and salt (sift the flour twice to keep the pancakes extra light). In a separate bowl, mix together buttermilk, egg, granulated sugar, and food coloring.
Add wet ingredients to dry ingredients and mix lightly until combined. Do not overmix.
Grease a griddle or skillet and bring to medium-high heat. Pour about 1/3 cup batter for each pancake. After about 90 seconds, small bubbles will begin to form. Flip and grill until second side is browned and crisp, about another minute or two. Repeat until batter is done.
To make the frosting:
Use an electric mixer to beat butter and cream cheese until smooth, light, and fluffy. Add in lemon juice and zest, vanilla extract, and powdered sugar, mixing until well blended. Refrigerate until ready to serve.
Stack pancakes and top with a dollop of the sweet cream cheese butter. Sprinkle with powdered sugar and serve with warm maple syrup.