In a large mixing bowl, add the milk and the vinegar to make buttermilk, stir and set aside for 5 minutes.

In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt.

Once the milk has sat, whisk into it, the eggs, sugar, food coloring, vanilla and oil until fully incorporated.

Gradually add in the dry mixture and continue to mix until smooth, about 2-3 min.

Preheat a large, non-stick frying pan on medium heat.  Brush your metal cookie cutters with a bit of oil inside to prevent sticking and oil the pan lightly. Place cookie cutters on the preheated pan, pour just enough batter in each cutter to cover the bottom. Cook until bubbles begin to appear on surface, carefully remove the cookie cutters from the pancakes and then flip your pancakes over and continue to cook for 1-2 minutes more. Repeat this process until all the batter is used, brushing lightly with oil each time to prevent sticking.

Serve drizzled with melted white chocolate, milk chocolate sauce and fresh berries.