Prepare cream cheese icing by beating together cream cheese and powdered sugar, add in vanilla, milk and salt and mix until smooth. Cover and set aside.

For the hotcakes: In a bowl, combine together hotcake mix, egg yolks, water and oil. Until slightly lumpy, do not overmix. Set aside.

In a mixer bowl, whisk egg whites until frothy. Gradually add cream of tartar and sugar. Continue whipping egg whites until stiff peaks form.

Fold in whipped egg whites into hotcake batter in 2-3 additions. Mix gently just until combined. Do not overmix or it will deflate the batter.

Over very low heat, lightly grease a heavy bottom nonstick pan. Using a standard ice cream scoop, scoop out batter leaving 1-2 inches in between. Scoop more batter and place on top of first scoop. Cover and cook for 2-5 minutes. Drop water in very small amounts on the side of the pan to create steam and cook the top portion of the hotcakes. Cook for 3-5 minutes or until sides are almost set and the bottom is lightly brown.

Flip gently to cook the other side. Continue procedure until all hotcake batter is consumed.

To serve: brush hotcakes lightly with brewed. Top with prepared cream cheese icing and dust with cocoa powder.