Pancakes:
2 1/3 c flour
3 Tbs cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 c milk
2 Tbs white vinegar
1/2 c sugar
2 large eggs
1 1/2 Tbs red food coloring
2 tsp vanilla extract
1/3 c butter, melted
Cream Cheese Glaze:
8 oz. cream cheese softened
8 Tbs butter, softened
2 1/2 c powdered sugar
1/3 c milk, plus more if desired
3/4 tsp vanilla extract
Preheat an electric, non-stick griddle to 350℉.
Prepare glaze by blending together cream cheese and butter in an electric mixer until well combined and fluffy (about 2 minutes). Add in remaining ingredients and mix about 1 minute until well combined, adding additional milk to thin if desired. Set aside (or store in an airtight container in the refrigerator) until ready to use.
In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt, set aside. Measure out milk into a liquid measuring cup and whisk in vinegar. Allow to rest for two minutes.
Pour milk mixture into a separate large mixing bowl and add in sugar, eggs, red food coloring, vanilla, and melted butter. Whisk until well combined. While whisking, slowly add in dry ingredients and mix until just combined.
Butter griddle if necessary, and pour out 1/2 c batter (for LARGE pancakes!) out onto hot griddle. Cook until bubbles begin to appear on the top surface of the pancakes then flip and cook opposite side until pancake is cooked through. Serve warm with cream cheese glaze!
From Cooking Classy
