February 11, 2010
perfectly pink pancakes for valentine’s day
Three things that I love: chocolate, the color pink, and breakfast foods.
And this recipe combines all three.
Pancake Recipe From Martha Stewart
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
10 drops of red food coloring
1. Heat griddle to 375 degrees. Whisk dry ingredients in a medium bowl. Add eggs, buttermilk, and 4 tablespoons melted butter; whisk to combine. Batter should have small to medium lumps.
2. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Brush remaining 1/2 teaspoon of butter. Wipe off excess.
3. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Add chocolate chips to the pancakes. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
4. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm. Top with chocolate syrup and whipped cream.
Me and my sweetie are going to the Poconos with another couple this weekend…this would be a perfect Valentine’s breakfast-in-bed meal. Hint, hint, boys.