1. SIFT together the dry ingredients into a large bowl. In a separate bowl whisk together milk, eggs and vanilla until smooth. Pour into flour mixture and just whisk until combined. Stir through the chocolate.
2. HEAT a large non-stick frypan over moderate heat then brush with some butter. Spoon ¼ cup amounts of batter into the pan without crowding. Cook hotcakes 1-2 minutes each side or until golden and puffed. Transfer to a baking tray and keep warm in oven. Cook remaining hotcakes, brushing pan with butter for each batch, to make 12.
3. MELT together the chocolate and cream in a glass bowl over simmering water, stir until melted and smooth. Cool slightly.
4. COMBINE the PHILADELPHIA and honey then spread onto the hotcakes. Assemble in stacks of three, topped with fruit and finished with a drizzle of chocolate sauce. Serve immediately.