Prepare the cream cheese glaze by beating the cream cheese, icing sugar and 1 teaspoon vanilla essence in a bowl until smooth. Thin with 1 tablespoon milk or as needed to achieve a pourable consistency. Set aside.
Whisk the flour, white sugar, baking powder, cocoa powder and salt together in a bowl until evenly blended; set aside. Beat the eggs in a separate mixing bowl until smooth. Whisk in 1/4 cup milk with the buttermilk, 1 teaspoon vanilla essence, vinegar and food colouring. Stir in the flour mixture until moistened. Drizzle in the melted butter then stir until the butter has incorporated and small lumps of flour remain.
Heat a lightly oiled frying pan over medium-high heat. Drop batter by large spoonfuls onto the frying pan then cook until bubbles form and the edges are dry. Flip then cook until browned on the other side. Repeat with remaining batter. Drizzle with the cream cheese glaze to serve.