I make these heart-shaped pancakes every year for Valentine's Day and for special occasions. You can use other cookie cutter shapes if desired. This recipe makes 4 chocolate-filled, double-layer pancakes or 8 single pancakes.
Ingredients
- 2 tablespoons butter , melted
- 1 large egg , separated
- 1.75 cups all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon white sugar
- 0.75 cups buttermilk
- 2 tablespoons buttermilk , or more as needed
- 1 teaspoon butter
- 1 bar milk chocolate , 4 ounce
- 1 tablespoon confectioners' sugar , or to taste
Instructions
-
1
Whisk melted butter and egg yolk together in a small bowl.
-
2
Sift flour and baking powder into a large bowl; stir in sugar. Whisk in egg-butter mixture and 3/4 cup plus 2 tablespoons buttermilk until a smooth, thick batter forms. Add more buttermilk, 1 tablespoon at a time, if batter is too thick.
-
3
Melt 1 teaspoon butter in a nonstick skillet over high heat. Reduce the heat to medium and use a ladle to spoon 1/8 of the batter onto the hot skillet; fit as many pancakes on the skillet as possible without overcrowding. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Transfer to a warm plate. Repeat with remaining batter.
-
4
Use a large, heart-shaped cookie cutter to cut a heart in the center of each pancake. Discard scraps.
-
5
Place a few chocolate pieces on top of a warm pancake and sandwich another pancake on top. Repeat with remaining pancakes and chocolate.
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6
Sprinkle with confectioners' sugar and serve.
Nutrition Facts
Per serving
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