Heart-shaped pancake cutters or cookie cutters (optional)
Optional garnishes: butter, powdered sugar, maple syrup and fresh berries
Combine flour, sugar, baking cocoa, baking powder, baking soda and salt in large
bowl; stir well.
Whisk egg, buttermilk, butter, vanilla extract and food coloring together in
large bowl. Add to flour mixture; stir to combine. Allow mixture to sit for 5 minutes
(this produces more tender pancakes).
Heat nonstick skillet or griddle over medium heat. Brush with a little oil or
butter. Add about 1/4 cup batter to skillet. Cook for about 2 minutes or until bubbles
start to form on top. Flip and cook for 1 to 2 minutes or until bottom is lightly
browned. Serve immediately with butter, powdered sugar, syrup and berries.
If using pancake or cookie cutters, be sure to coat with a little oil so the
pancakes don’t stick. Place cutters in skillet and pour batter into cutters. Remove
cutters before flipping.
Prep Time: 10 min | Cook Time: 5 min | Servings: 10 pancakes