Melt the butter in microwave for 30 seconds, set aside.

In a medium bowl, mix together flour, sugar, salt, and baking powder.

Stir milk and egg together. Create a well in the center of the flour mixture. Pour the butter and milk mixture into the well.

Use a wire whisk to stir everything together until just combined. It will be slightly thick and lumpy, but should be well incorporated. Add McCormick Food Coloring and whisk, until desired color is reached. 

Allow the batter to rest while heating a lightly oiled skillet or griddle to medium high heat.

Pour or scoop the batter onto the griddle, using approximately 1/3 cup for each pancake.

Cook each side for 2-3 minutes, until lightly golden brown.

Combine butter, milk, corn syrup, and vanilla extract in small saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted.

Remove from heat, add the powdered sugar, and whisk until smooth. Let chocolate glaze sit for 5 minutes until it has cooled slightly and started to thicken just a little bit.

Then slowly pour on top of pancake stack and push towards the edges - allowing a little to drizzle over the edge for desired effect.

In a large bowl, whisk together powdered sugar and whipping cream. Continue whisking just until the cream reaches stiff peaks.

Place in a large piping bag with a round tip. Pipe ghost shapes on top of the pancakes and add mini chocolate chips for eyes. Serve immediately.