1 3/4cupsbuttermilk (well shaken)not fat free (Plus additional 1/4 if needed to thin)
2largeeggs
2Tbspred food coloring
1tsppure vanilla extract
butter or vegetable oil for frying
Cream cheese glaze:
4ozneufchatel cream cheesesoftened
1/2cupheavy creamplus additional as needed to thin
2cupspowdered sugarplus additional for dusting
1/2tsppure vanilla extract
fresh strawberries for servingoptional
Instructions
Batter: In a medium size mixing bowl, use a whisk to sift together flour, cocoa, sugar, baking powder, baking soda and salt.
In a separate bowl, whisk together buttermilk, eggs, food coloring and vanilla until fully blended. Add wet ingredients to dry ingredients, mixing until combined. Let stand 5 minutes. (You can add a small amount of additional buttermilk if needed to thin, the batter should be pourable.)
Cook: Pour about 1/4-1/3 cup batter for each pancake into a large oiled or buttered nonstick skillet. (medium-high) If using a griddle, heat to 350°F.
Cook over medium-high heat for 2-3 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook and additional 2-3 minutes or just until cooked through.
Cook pancakes in batches, laying in a single layer on a baking sheet and into a 200°F oven to keep warm.
Cream Cheese Glaze: Use an electric mixer to cream together softened Neufchatel cheese and vanilla. Add heavy cream and powdered sugar beating on low speed until fully combined. Add additional cream 1 tablespoon at a time to thin to drizzle consistency. (You can also thicken by adding more powdered sugar.)
Serve warm pancakes dusted with powdered sugar and drizzled with cream cheese glaze. Garnish with fresh strawberries, if desired.