Ingredients
2cupsall-purpose flour
3tbspcocoa powder
2tspbaking powder
½tspbaking soda
½tspsalt
2cupsmilk
2tbspwhite vinegar
½cupgranulated sugar
2eggs,large
1½tbspred food coloring
2tspvanilla extract
⅓cupsalted butter,melted
fresh raspberries and mint leaves,for garnish, optional
6ozcream cheese,softened
6tbspbutter,softened
2cupspowdered sugar
½cupmilk,plus more if desired
½tspvanilla extract
Preparation
Preheat an electric non-stick griddle to 350 degrees F.
In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt then set aside.
Measure out milk into a liquid measuring cup and whisk in vinegar, allow the mixture to rest for 2 minutes.
Pour milk mixture into a separate large mixing bowl and add in sugar, eggs, red food coloring, vanilla, and melted butter.
Whisk the mixture until well combined. While whisking, slowly add in dry ingredients and mix just until combined.
Butter griddle if necessary and pour about a ¼ to ⅓ cup of batter at a time 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 and garnish with fresh raspberries and mint leaves if desired.
In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and fluffy for about 2 minutes.
Add in remaining ingredients and mix about 1 minute until well combine, adding additional milk to thin if desired.
Store in an airtight container in the refrigerator.
