1 1/2 cups prepared pancake batter
3 tbsp melted salted butter
2 tbsp oil (I used tangerine infused olive oil)
1/2 cup water
2 cups red velvet cake mix
Pam or similar non stick spray
Combine eggs, butter, oil and water. Beat with a whisk until liquid is well combined and foamy. Add red velvet mix and pancake batter. Mix with a whisk until combined. Do not over beat (batter should be lumpy). Set batter aside for 30 minutes before cooking. Spray non stick spray on a hot griddle. Drop about 2 oz. of batter on a hot, greased griddle. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side. Do not pat down pancakes or they will flatten. Plate pancakes and sprinkle with confectioners sugar.