- 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
- Syrup for serving
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.
* Available at Williams-Sonoma stores.