Instructions:

• If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of white vinegar to a measuring cup and filling it with milk until you reach the 1 cup line. Let it sit for about 5-10 minutes to thicken slightly.
• In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, ground cinnamon, and salt. Make sure everything is well combined to ensure even flavor in your pancakes.
• In another bowl, beat together the buttermilk, eggs, vanilla extract, white vinegar, red food coloring, and melted butter until well blended. The vibrant color will start to come through as you mix.
• Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Be careful not to overmix; a few lumps are perfectly fine. If the batter appears too thick, add a little more buttermilk to reach your desired consistency.
• Preheat your non-stick skillet or griddle over medium heat. Once hot, pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2 minutes until the other side is cooked through. Repeat until all the batter is used, adjusting the heat as necessary.
• In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar, ricotta cheese, lemon juice, vanilla extract, and strong coffee. If using, add rum for an extra depth of flavor. Mix until creamy and well combined.
• Stack the red velvet pancakes on a plate, generously top with the sweet cream cheese mixture, and drizzle with extra syrup if desired. Enjoy the delightful combination of flavors!