- 2 tablespoons butter
- 1 egg, separated
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon white sugar
- 3/4 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
- Melt 2 tablespoons butter in a microwave-safe dish for 10 seconds. Let cool.
- 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.
04/29/2018
recipepes.com
Heart-Shaped Pancakes with Chocolate, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
