Pre-heat your griddle or heavy pan over medium heat. If you are using a non-stick electric griddle, set the electric griddle temperature a little under 325°F. You can tell if the griddle is hot enough when a couple of drops of water sprinkled onto the
cooking surface “dance” with a sizzle and a hiss, before evaporating. For surfaces which aren’t non-stick you will need to grease it up with a little oil or clarified butter on a paper towel before proceeding to cook.
Next, melt your butter. I do this by placing the butter in a bowl and putting it in the microwave on high for 1 minute. Then, I let the butter sit until I need it in the recipe. This way I make sure the butter isn’t too hot.
Weigh and measure all of the dry ingredient into a bowl large enough to hold all of the batter. Then, with a whisk, stir to thoroughly combine. This breaks up the lumps that might exist in the flour or cocoa powder.
In a separate bowl, thoroughly mix the buttermilk, eggs, vanilla and food coloring. Make a well in the center of the dry ingredients and add the buttermilk mixture; stir until mostly combined. Add the melted butter to the batter; folding gently.
For each pancake, pour ¼ cup of batter on to the hot griddle. Cook the pancakes on the first side until they puff up and are full of bubbles and the edges begin to look dry; about 4 minutes
Turn the pancakes over and cook on the second side until they are cooked through; roughly another 3 minutes. Pay attention to your heat, if on the first side the pancakes are getting really dark before bubbles start to form and the edges begin to dry, turn the heat down. Repeat with the remaining batter. Serve hot with the Whipped Cream Cheese.
WHIPPED CREAM CHEESE
Place all of the ingredients in the bowl of your stand mixer.
Using the paddle/beater attachment and the lowest setting, combine the ingredients until well incorporated. Once, you won’tget splattered, increase the speed and “whip” the ingredients together until smooth.