Directions

1. In a large bowl, whisk or sift together the flour, cocoa powder, sugar, baking powder, baking soda and salt. Set side.
2. In a different large mixing bowl, combine the milk, vinegar, eggs, vanilla extract, red food coloring. Using a fork, stir together until combined. Make sure the egg yolk and white are incorporated.
3. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, stir until just combined. Be careful not to overmix, as this will affect the texture of the pancakes. Don’t fret about lumps: they’re OK!
4. Once the batter has been mixed, heat a nonstick skillet or a griddle over medium heat. Brush the pan with melted butter or unflavored cooking spray.
5. Dollop the pancakes onto the preheated skillet when ready using a cookie scoop or a measuring cup.
6. When several bubbles have formed on the surface, flip the pancakes, and cook through. Repeat until all of the batter has been made into pancakes.
7. Stack the pancakes onto plates, and serve with the cream cheese glaze and a garnish of fresh strawberries, mint leaves or even festive sprinkles.
8. In the base of your food processor or a blender, combine the softened cream cheese, powdered sugar, milk and vanilla extract.
9. Blend until smooth.
10. Set aside until it’s time to serve your pancakes, then drizzle this on top of them. (You can also make this ahead of time, so you can store it in a food-safe container in the refrigerator.)
11. If you've tried this recipe, come back and let us know how it was in the comments or ratings.