Instructions

• Preheat a skillet or griddle over medium heat (about 320°F). Lightly grease the surface or use a nonstick pan.
• In a large bowl, whisk together the dry ingredients: 1½ cups all-purpose flour, 2 tablespoons unsweetened cocoa powder, 2 tablespoons granulated white sugar, ⅓ cup powdered sugar, 1½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, and 1 teaspoon salt. Whisk until evenly combined and free of large lumps.
• In a separate bowl, whisk the wet ingredients: 1½ cups buttermilk, 2 large eggs, 1 teaspoon vanilla extract, 2 tablespoons white vinegar, and 1 tablespoon red food coloring. Whisk until well blended.
• Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir gently with a spatula or whisk just until the mixture is mostly combined (a few small lumps are fine). Pour in 4 tablespoons (½ stick) melted salted butter and fold gently until incorporated. If the batter appears too thick, add a little more buttermilk, 1 tablespoon at a time, until it reaches a pourable but thick pancake-batter consistency.
• Spoon or pour batter onto the preheated skillet using ¼-cup portions for each pancake. Leave space between pancakes for flipping.
• Cook the pancakes until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip each pancake and cook the other side until done, about 1 minute more. Adjust heat as needed so pancakes brown slowly without burning.
• While the pancakes cook, make the sweet cream cheese topping: in a medium bowl, beat together two 8-ounce packages cream cheese (softened) and ½ cup ricotta cheese until smooth. Add ½ teaspoon freshly squeezed lemon juice.
• Gradually add 2 cups powdered sugar to the cream cheese mixture, mixing until smooth and spreadable. Stir in 1 teaspoon vanilla extract, 2 tablespoons prepared strong coffee, and 1 teaspoon rum (optional). Taste and adjust texture by adding a little more powdered sugar or a splash of coffee if necessary.
• Assemble and serve: stack pancakes and spread a scoop of the sweet cream cheese topping between layers and on top. Dust lightly with powdered sugar if desired and serve immediately.