Breakfast and Brunch Recipe | Heart-Shaped Pancakes with Chocolate

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.

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

• calories450.4
• carbohydrateContent65.6 g
• cholesterolContent67.1 mg
• fatContent16.8 g
• fiberContent1.9 g
• proteinContent10.1 g
• saturatedFatContent9.9 g
• sodiumContent257.9 mg
• sugarContent22.5 g