1. "Yes, I already have everything planned. I'm so excited about my special trip/dinner/present I already have ready for next weekend."
2. "Whoa, what?! That's this month? What day is it today? Oh man, I need to make a plan so I don't look like a real jerk this year."
3. "HOW DARE YOU MENTION THAT FAKE HOLIDAY TO ME! I HATE YOU AND EVERYONE WHO SO MUCH AS WEARS PINK THIS MONTH!"
Why is my person #3 so touchy? I don't know. My imagination is weird like that I guess.
No matter if you're ready, not ready, or just generally pissed off this month, let's just make some pancakes together this Saturday. I mean, why not? I think we can all agree on pancakes no matter what our Valentine's perspectives are.
This recipe is for a baked pancake, sometimes called a dutch pancake. If you've never had one before, you're in for a real treat today as these are even easier to make than traditional pancakes (no flipping required!), but still have that soft, spongy pancake goodness. 🙂
1/3 cup flour
1/2 tablespoon sugar
1/4 teaspoon salt
1/2 tablespoon cocoa
1/3 cup whole milk
1/2 teaspoon vanilla extract
1 tablespoon butter for the pan
3-5 drops red food coloring (depending how red you like it)
4 oz softened cream cheese
2 teaspoons honey
1-2 teaspoons whole milk or cream
In a bowl combine the flour, sugar, salt and cocoa. Whisk to combine. Then whisk in the eggs, milk and vanilla.
Place a small cast iron or oven safe skillet in the oven with the butter. Preheat to 350°F. Once the oven is ready and the butter has melted, remove the pan from the oven (use a pot holder for goodness' sake!), and swirl to coat the entire pan in butter. Pour the batter in the center and bake for 15-18 minutes.
As it bakes, the pancake will begin to sort of creep up on the edges and curl in on itself. This is a good thing! It may deflate a little once you remove it from the oven—also fine! Just managing expectations here.
For the whipped cream cheese, just use an electric mixer to whip the softened cream cheese and honey together. Add a teaspoon or two of milk or cream and blend again until you get a spreadable consistency. Taste, and add more honey to your liking. Serve warm and top with the cream and any fresh fruit you prefer. Enjoy! xo. Emma
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions. In case you're curious, the cast iron pan you see pictured above is roughly 8 inches across. If you're pan is twice this size, try doubling the recipe (possibly adding a few minutes on the bake time) and inviting some friends over to help you eat that giant pancake. 🙂