Ingredients
4
4 servings
- •2 tablespoons butter, melted
- •1 large egg, separated
- •1.75 cups all-purpose flour
- •1 teaspoon baking powder
- •1 tablespoon white sugar
- •0.75 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
Instructions
- Whisk melted butter and egg yolk together in a small bowl.
- 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 the heat to medium and use a ladle to spoon 1/8 of the batter onto the hot skillet; fit as many pancakes on the skillet as possible without overcrowding. Cook until bubbles form and the 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 a heart in the center of each pancake. Discard scraps.
- Place a few chocolate pieces on top of a warm pancake and sandwich another pancake on top. Repeat with remaining pancakes and chocolate.
- Sprinkle with confectioners' sugar and serve.
Nutritional Facts
Per 4 servings
- Calories: 450
- Carbohydrate: 66g
- Fat: 17g
- Fiber: 2g
- Protein: 10g
- Sugar: 23g
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