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.
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.