• 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 coloring
• 2 tsp vanilla extract
• 1/3 cup salted butter, melted
• fresh raspberries and mint leaves, for garnish (optional)

Cream Cheese Glaze
• 6 oz cream cheese, softened
• 6 Tbsp butter, softened
• 2 cups powdered sugar
• 1/2 cup milk, plus more if desired
• 1/2 tsp vanilla extract

1. In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt, set aside. 
2. Measure out milk into a liquid measuring cup and whisk in vinegar, allow 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 mixture until well combined. While whisking, slowly add in dry ingredients and mix just until combined. Butter griddle if necessary and pour about a 1/4 - 1/3 cup batter at a time onto hot griddle. 
3. Cook until bubbles begin to appear on the top surface of the pancakes then flip and cook opposite side until pancake is cooked through. 

Cream Cheese Glaze
1. In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and fluffy, about 2 minutes. Add in remaining ingredients and mix about 1 minute until well combined, adding additional milk to thin if desired. Store in an airtight container in refrigerator. (Serve warm with Cream Cheese Glaze and garnish with fresh raspberries and mint leaves if desired).