1/3 cup unsalted butter, melted, plus more for greasing
1-2 teaspoons red food coloring
Ingredients for Glaze and Assembly
1/2 cup (4-ounce) cream cheese, room temperature
1/2 cup powdered sugar, plus more for garnish
3 tablespoons milk
2 cups strawberries, halved
Mint sprigs, for garnish
01For pancakes: Whisk flour, sugar, cocoa powder, baking powder, baking soda and salt together in large bowl until combined. Add milk, vinegar, eggs, butter and food coloring to dry ingredients. Whisk together until just combined (batter will have lumps). Transfer batter to a squeeze bottle or piping bag and cut a small tip from the corner.
02Heat large nonstick skillet or griddle over medium-low heat for 5 minutes. Brush skillet with butter. Working in batches, pipe batter in a spiral onto skillet. Cover and cook until bottoms are light golden brown and bubbles form on top, about 1 to 2 minutes. Repeat with remaining batter.
03For glaze and assembly: Meanwhile, whisk cream cheese, powdered sugar and milk together in large bowl until smooth. Drizzle glaze over pancakes. Top with strawberries, powdered sugar and mint. Serve and enjoy.