This recipe is our new favorite excuse to eat cake for breakfast (not that we needed one). The Loveless Café, Nashville's famous down-home spot for southern comfort food, is best known for their flakey stacked biscuits--but we absolutely love their festive layer cake-inspired pancakes just as much. Much like traditional red velvet cake, these cocoa pancakes are served with a delightful sweet and tangy cream cheese butter to cushion in between each flapjack.
Makes 24 pancakes
Sift together first 6 ingredients into a large bowl. Whisk together 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 nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Sweet Cream-Cheese Butter.
Note: When using a griddle, heat it to 350°.
Tip: For tender pancakes, don't overmix the batter; it should be lumpy.