Valentine Pancakes
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
4
Laced with chocolate chips, these pancakes are a delicious treat for breakfast or brunch. You can substitute regular chocolate chips for the Valentine chips and prepare the pancakes without molds, if you'd like; simply ladle about 1/3 cup batter onto the griddle for each pancake.
Ingredients:
- 2 eggs
- 2 cups all-purpose flour, sifted
- 3 Tbs. sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 1⁄4 cups buttermilk
- 4 Tbs. (1⁄2 stick) unsalted butter, melted
- 1⁄2 tsp. vanilla extract
- 1 cup Valentine chocolate chips*
- 1 to 2 Tbs. vegetable oil or nonstick
cooking spray - Syrup for serving
Directions:
In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not overbeat. Stir in 1⁄2 cup of the chocolate chips.
Preheat an oven to 200°F.
Heat a griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle and the inside surface of a set of heart and cupid pancake molds with vegetable oil, or spray with nonstick cooking spray. Set the molds on the griddle and heat until hot.
Pour about 1⁄3 cup batter into each of the small heart and cupid molds; pour a scant 1⁄2 cup batter into the large heart mold. Cook until bubbles form on top and the batter is set, about 2 minutes. Remove the molds and, using a spatula, flip the pancakes. Cook until golden brown on the other side, about 2 minutes more. Transfer to a baking sheet and keep warm in the oven until all the pancakes are cooked. Repeat with the remaining batter, adding more oil to the griddle as needed.
Sprinkle the pancakes with the remaining 1⁄2 cup chocolate chips. Serve with your favorite syrup. Makes 12 pancakes; serves 4.
Williams-Sonoma Kitchen
* Available at Williams-Sonoma stores.
Preheat an oven to 200°F.
Heat a griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle and the inside surface of a set of heart and cupid pancake molds with vegetable oil, or spray with nonstick cooking spray. Set the molds on the griddle and heat until hot.
Pour about 1⁄3 cup batter into each of the small heart and cupid molds; pour a scant 1⁄2 cup batter into the large heart mold. Cook until bubbles form on top and the batter is set, about 2 minutes. Remove the molds and, using a spatula, flip the pancakes. Cook until golden brown on the other side, about 2 minutes more. Transfer to a baking sheet and keep warm in the oven until all the pancakes are cooked. Repeat with the remaining batter, adding more oil to the griddle as needed.
Sprinkle the pancakes with the remaining 1⁄2 cup chocolate chips. Serve with your favorite syrup. Makes 12 pancakes; serves 4.
Williams-Sonoma Kitchen
* Available at Williams-Sonoma stores.
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