Red Velvet Pancakes

I had a number of emails requesting this recipe after my Valentine's Day post.  I can take no credit because I got the recipe off of the internet... somewhere.  I am sorry to say, I have no clue where so I can give proper credit where credit is due.  I can tell you, I was shock at how delicious they were and super easy.  They would make an elegant dessert if, like me, you find red velvet anything is a little too much for breakfast.

3/4 cup dried cherries (about 5 ounces), 

3 Tbsp Orange Juice
3 Tbsp water
1 Tbsp sugar 
1/2 of an 18.25 oz box Duncan Hines Moist Deluxe Red Velvet cake mix (about 2 cups lightly filled)
2 large eggs, beaten
2 Tbsp oil
1/4 cup + 1 tsp water
3 Tbsp butter

Dark chocolate, shaved or grated 
Whipped cream (optional)
Powdered sugar (optional)

Coarsely chop about 1/4 cup of the cherries and set aside. In a small saucepan, simmer the orange juice, water and sugar. Stir to dissolve the sugar, add the whole and chopped cherries, and cook for a few minutes until the cherries soften and plump up a bit. Remove from heat and set aside.

Combine the cake mix, eggs, oil and water in a mixing bowl until just thoroughly blended (don't overmix). If batter seems too thick, add another tablespoon of water. Cook the pancakes in a non-stick pan over medium heat. You want to cook these a little slower than regular pancakes because you don't want them to brown too much. Keep them warm in a low oven.

When ready to serve, reheat the cherries and whisk in the 3 tablespoons of butter. Spoon the cherry butter over the pancakes and shave or grate some dark chocolate over the top. Decorate with whipped cream or powdered sugar, if desired.

Makes about 8 pancakes (about 5 inches across)