Rating
Published Jun 19th
Prep 10m Cook 15m Additional - Ready In 25m
Servings 4 servings Calories 450.4
I make these heart-shaped pancakes every year for Valentine’s Day and for special occasions. You can of course use other cookie cutter shapes as well. This recipe makes either 8 pancakes or 4 stuffed double-layer pancakes.
Recipe Ingredients
- 2 tablespoons butter
- 1 egg, separated
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon white sugar
- ¾ cup buttermilk
- 2 tablespoons buttermilk, or more as needed
- 1 teaspoon butter
- 1 (4 ounce) bar milk chocolate, coarsely chopped
- 1 tablespoon confectioners' sugar, or to taste
Cooking Directions
- 1 Melt 2 tablespoons butter in a microwave-safe dish for 10 seconds. Let cool.
- 2 Whisk egg yolk into cooled butter with a fork. 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 heat and pour batter onto the hot skillet using a ladle. Cook until bubbles form and 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 out hearts. Place a few chocolate pieces on top of 1 warm pancake and sandwich another pancake on top. Repeat with remaining pancakes. Sprinkle with confectioners' sugar.
Nutrition Facts
- Calories 450.4
- Carbohydrate 65.6 g
- Cholesterol 67.1 mg
- Fat 16.8 g
- Fiber 1.9 g
- Protein 10.1 g
- Saturated Fat 9.9 g
- Sodium 257.9 mg
- Sugar 22.5 g