Direction

1. Whip the cream cheese and butter together in a large bowl with a hand mixer until smooth. Carefully beat in the confectioners’ sugar, then add the vanilla and milk. Beat until the glaze is smooth. Set aside.
2. Whisk the flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl. Beat the buttermilk, melted butter, eggs, vanilla and vinegar together in separate bowl until smooth, then stir in the red food coloring. Add the buttermilk mixture to the dry ingredients and whisk until smooth.
3. Heat a cast iron pan, griddle, or non-stick skillet over medium heat. Coat pan with cooking spray or a dab of butter. Use paper towel to wipe the butter and coat bottom of skillet.
4. Pour 1/3 cup batter into the middle of the skillet. I use a 1/3 cup measure as we want a 1/4 cup batter per pancake and not all pours out as batter is thick.
5. Look for bubbles to rise to the pancake surface, flip and cook the other side until golden brown.
6. Remove from skillet and keep warm. Repeat until all batter is used. Serve with butter, glaze or syrup of choice.