Ingredients You'll Need
- 2 cups all purpose flour
- 3 tbsp. cocoa powder
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 cups milk
- 2 tbsp. white vinegar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 Tbsp. red food colouring
- 2 tsp. vanilla extract
- 1/3 cup salted butter, melted
- Fresh raspberries and mint leaves, for garnish
- 6 oz. cream cheese, softened
- 6 Tbsp. butter, softened
- 2 cups powdered sugar
- 1/2 cup milk
- 1/2 tsp. vanilla extract
Directions
- Preheat a non-stick griddle to 350 degrees F
- In a mixing bowl, blend together cream cheese and 6 tbsp. of butter until combined and fluffy, about 2 minutes
- Add in the powdered sugar, 1/2 cup milk and 1/2 tsp. of vanilla extract and stir until well combined
- In a mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt
- In another bowl, whisk together milk and vinegar and allow mixture to rest for 2 minutes
- Add sugar, eggs, red food colouring, vanilla and melted butter to the milk mixture, and stir to combine
- Pour 1/3 to 1/4 cup of batter at a time onto the hot griddle and cook until bubbles begin to appear on the surface and then flip and cook until pancake is completely cooked through
- Serve with cream cheese glaze and garnish with fresh raspberries and mint leaves
