Red Velvet Baked Pancake with Honeyed Whipped Cream Cheese

Is everyone thinking about Valentine’s Day yet? Here’s all the responses I just imagined:

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,  let’s just make some pancakes. 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. 🙂

Red Velvet Baked Pancake with Honeyed Whipped Cream Cheese, serves two.

1/3 cup flour
1/2 tablespoon sugar
1/4 teaspoon salt
1/2 tablespoon cocoa
2 eggs
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

Note: The cast iron pan above is roughly 8 inches across. If your pan is larger (twice the size) you will need to double the recipe.

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Dutch pancakes with cream cheese whipped cream

Cost $5

Yield 2 people

Prep 10 minutes mins

whipped cream 10 minutes mins

Cook 15 minutes mins

Total 35 minutes mins

Ingredients

1x2x3x

• ▢ ⅓ cup flour
• ▢ ½ tablespoon sugar
• ▢ ¼ teaspoon salt
• ▢ ½ tablespoon cocoa
• ▢ 2 eggs
• ▢ ⅓ cup whole milk
• ▢ ½ 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

Equipment

• ▢
  mixer or hand blender
• ▢
  cast iron skillet
• ▢
  whisk

Instructions

• 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. 

Notes

Note: The cast iron pan above is roughly 8 inches across. If your pan is larger (twice the size) you will need to double the recipe.

© Author Emma Chapman

Course Breakfast

Cuisine American

Keywords dutch, pancake, whipped cream

Credits // Author and Photography: Emma Chapman.