Red Velvet Puffed Pancake
This giant red velvet puffed pancake bakes up in the oven and is topped with a cream cheese glaze and fresh fruit. It's a breakfast delight that will brighten up any morning!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
For the pancake:
- 4 large eggs
- 1 cup milk (I use 1%)
- 3/4 cup + 2 tablespoons all purpose flour
- 2 tablespoons cocoa powder
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 1/2 teaspoon red gel food coloring
- cooking spray
For the glaze:
- 2 ounces of cream cheese softened
- 1 tablespoon of butter softened
- 1 1/2 tablespoons milk
- 1 cup of powdered sugar
- 1 cup of assorted fresh fruit for topping
Preheat the oven to 400 degrees F
Place the eggs, milk, flour, cocoa powder, sugar, salt and vanilla into the blender; blend until thoroughly combined. Add the food coloring and blend for 30 seconds.
Heat a 10-inch cast iron skillet or non stick pan over medium high heat. Add the butter and melt. Pour the batter into the skillet. Put the pan in the oven and bake until browned, puffed and cooked through, about 20-25 minutes.
While the pancake is in the oven, make the cream cheese glaze. Beat the cream cheese and butter with a mixer until thoroughly combined, 1-3 minutes. Add the milk and beat to combine. Slowly add the powdered sugar and mix until a glaze forms. You can add more milk a teaspoon at a time if necessary to get the glaze to a pouring consistency.
Cut the pancake into wedges and serve topped with the cream cheese glaze and fruit.
Calories: 324kcal | Carbohydrates: 43g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 139mg | Sodium: 206mg | Potassium: 149mg | Sugar: 30g | Vitamin A: 525IU | Calcium: 80mg | Iron: 1.5mg