Instructions

To make the pancakes:

1. Preheat the oven to 200ºF.
2. In a large bowl, whisk together the flour, sugar, baking powder, cocoa powder and salt.
3. In another bowl, whisk together the milk, egg yolks, vegetable oil and food coloring.  Stir the wet ingredients into the dry ingredients just until moistened. The batter will still have some lumps.
4. In another bowl, beat the egg whites until stiff peaks form.  Stir one-third of the egg whites into the pancake batter to lighten it. Then fold the remaining egg whites into the batter gently but thoroughly.
5. Heat a large griddle over medium heat. Spray with nonstick cooking spray or brush melted butter over the griddle. For each pancake, pour 1/3 cup of the batter onto the hot griddle. Cook until the surface of the pancake starts to bubble and the edges dry out, then flip and cook the second side. Put the pancakes not a baking sheet and place the sheet in the oven to keep warm while you cook the remaining batter.

To make the cream cheese icing:

1. Beat the cream cheese, powdered sugar, vanilla and salt in a bowl. Beat in enough of the milk to make a pourable consistency.
2. Serve the pancakes topped with the cream cheese drizzle.