- 1 1/3 cup of All-Purpose Flour
- 1/2 tsp of Baking Soda
- 1 1/2 cup of Buttermilk
- 2 tsp of Red food coloring
- 2 tbsp of Unsweetened cocoa powder
- 1 tbsp of Sugar
- 1 unit of Egg
- 2 tsp of Baking Powder
- 1/4 tbsp of Salt
- 2 tbsp of Unsalted butter, melted
- 4 oz. of Cream Cheese, Softened
- 4 tbsp of Unsalted Butter, Softened
- 3 tbsp of Whole Milk
- 2 cup of Confectioners' Sugar
In a stand mixer bowl add cream cheese, butter and milk. Attach the paddle mixer attachment and beat the ingredients until contents are well combined. Add half of sugar and beat until combined, then add the remaining half and beat until combined. Cover the glaze with plastic wrap and set aside.
In a medium bowl, whisk together flour, cocoa powder, baking soda, sugar and salt.
In a separate bowl, whisk together the buttermilk, egg, unsalted butter and red food coloring. Mix together the wet and dry ingredients until thoroughly combined. (In order to get fluffy and light pancakes rather than flat and dense the batter should be lumpy.)
Let the batter rest for 5 minutes. This will give the batter time to activate and create the bubbles necessary for fluffier pancakes.
While the batter is resting, turn on the griddle to medium-high heat. When you flick water on the griddle it should sizzle and dance across it.
Spray the griddle with cooking spray (or use butter). Pour about 1/2 Cup of batter onto the griddle per pancake. Periodically check the bottom of the pancakes and adjust the heat as needed.
Once they are done they're ready to be served immediately and topped with cream cheese glaze.