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preheat oven to 200 f. in a small bowl, add milk and vinegar; set aside for a few minutes. in a medium bowl add greek yogurt, egg whites, vanilla extract and the milk and vinegar mixture; mix until combined. stir in the red dye. then add flour, cocoa powder, baking soda, powdered sugar and salt, mix until combined. set aside. in a small to medium-sized bowl, add cream cheese, powdered sugar, vanilla extract and milk. beat until creamy smooth. add more milk, for a thinner frosting, add more sugar for a thicker frosting. heat a skillet or griddle over medium heat. once its hot, place a little less than 1/4 cup batter onto the griddle (fit as many as you can onto the skillet at a time). cook until bubbles appear on the top and then flip pancakes. youll cook them for approximately 2 minutes per side. to keep pancakes warm, place cooked pancakes onto a baking sheet and place in the oven until ready to eat. repeat with the rest of the batter. frost pancakes with cream cheese frosting. to make a heart shape pancake, i took a cookie cutter and cut out the shape after the pancakes were cooked.
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Controlled temperature for homemade yogurt fermentation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
Glass cruet for table service — vinegar, oil, dressings
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Controlled temperature for homemade yogurt fermentation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
Glass cruet for table service — vinegar, oil, dressings
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi