Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk (or 2 cups milk mixed with 2 tablespoons vinegar, let sit for 5 minutes)
- 2 large eggs
- 1/4 cup melted unsalted butter
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
Instructions
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This dry mix forms the foundation of our velvety pancakes.
- In a separate bowl, combine the buttermilk, eggs, melted butter, vanilla extract, and red food coloring. Stir until the mixture is smooth and uniformly colored.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix; lumps are perfectly fine. This is a tip I learned from my mum, ensuring your pancakes remain light and fluffy.
- Heat a non-stick pan or griddle over medium heat. Grease lightly with butter or cooking spray. Pour about 1/4 cup of batter onto the pan for each pancake, forming a heart shape by using a squeeze bottle or a spoon to guide the batter.
- Cook the pancakes until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes on the other side. The rich cocoa scent wafting through your kitchen will remind you of simpler times.
- Repeat with the remaining batter, adjusting the heat as necessary to ensure even cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
