Red Velvet Baked Pancake with Honeyed Whipped Cream Cheese
Dutch pancakes with cream cheese whipped cream
Servings 2 people
Cost $5
Equipment
- mixer or hand blender
- cast iron skillet
- whisk
Ingredients
- 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
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.