Ingredients
4eggs,large
1cupmilk
¾cupall purpose flour
2tbspcocoa powder
¼cupgranulated sugar
¼tspkosher salt
1tspvanilla extract
2tbspunsalted butter
½tspred gel food coloring
cooking spray
2ozcream cheese,softened
1tbspof butter,softened
1½tbspmilk
1cuppowdered sugar
1cupfruit,assorted fresh for topping
Preparation
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 nonstick 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 to 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 for 1 to 3 minutes.
Add the milk and beat to combine. Slowly add the powdered sugar and mix until a glaze forms.
Cut the pancake into wedges and serve topped with the cream cheese glaze and fruit.
