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 , 4 ounce
• 1 tablespoon confectioners' sugar , or to taste

Instructions

1. 1 Whisk melted butter and egg yolk together in a small bowl.
2. 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. 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. 4 Use a large, heart-shaped cookie cutter to cut a heart in the center of each pancake. Discard scraps.
5. 5 Place a few chocolate pieces on top of a warm pancake and sandwich another pancake on top. Repeat with remaining pancakes and chocolate.
6. 6 Sprinkle with confectioners' sugar and serve.

Nutrition per serving