Red Velvet Pancakes with Cream Cheese glaze

This is great for that special Christmas morning breakfast. Put a slice of ham with that and a great cup of coffee, and you’re going to be golden.
You will 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
1 recipe Cream Cheese Glaze, recipe follows
Fresh fruit 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

Method
Preheat a nonstick frying pan or use oil or butter to coat. In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt, set aside. 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. Slowly add in dry ingredients and mix just until combine. Pour about a 1/4 – 1/3 cup batter (depending on how large you want your pancakes) at a time onto hot frying pan. Cook until bubbles begin to appear on the top surface of the pancakes then flip and cook opposite side until pancake is cooked through (do not burn). Serve warm with Cream Cheese Glaze and garnish with fresh fruit and mint leaves if desired.

Cream Cheese Glaze

Method
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 combine, adding additional milk to thin if desired. Store in an airtight container in refrigerator.