Ingredients

For the pancakes:
• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 2 eggs, beaten
• 1 cup buttermilk
• 1 tsp. vanilla extract
• 3 tbs. red food coloring*
• semi-sweet chocolate chips (optional)
For the cream cheese icing:
• 4 ounces cream cheese, softened
• 1 cup powdered sugar, sifted
• milk

Instructions

1. In a large bowl, mix together the flour, salt, baking powder, baking soda, and cocoa powder.
2. In a separate bowl, mix together the eggs, buttermilk, vanilla, and the food coloring.
3. Make a well in the center of the dry ingredients, pour in the wet ingredients and fold together until well-combined, but try not to overmix. Stir in the chocolate chips (if using).
4. Heat a fry pan on medium heat (or use a griddle). Spray the pan with non-stick spray, or add a pat of butter. Pour about 1/4 cup of the pancake batter into the pan. Cook on one side for about 2 minutes, then flip and cook for another 2 or until the pancake is fully cooked. Continue this process with the remaining batter.
5. To make the icing, beat together the cream cheese, sifted powdered sugar. Add in milk, one tablespoon at a time, and mix until the icing reaches your desired thickness (I did about 2-3 tbs.).
6. Drizzle some of the icing over the pancakes and serve. Garnish with fruit, nuts, butter, or a sprig of mint.

Notes