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.

Ita

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt 2 tablespoons butter in a microwave-safe dish for 10 seconds. Let cool.

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  • 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.

  • 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.

  • 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

450 calories; protein 10.1g; carbohydrates 65.6g; fat 16.8g; cholesterol 67.1mg; sodium 257.9mg. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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