To all of my Valentines, I hope you have a wonderful Valentine’s Day! I made these pancakes this weekend in preparation for breakfast on Thursday with my Valentines (since I will be working both jobs that day and won’t be seeing them other than at breakfast before bedtime really). These hold up great frozen in proportioned Ziploc baggies (where is my endorsement deal from them?) for about a month, so this recipe makes tons of pancakes. Enjoy the love-fest all month long!
6 cups all-purpose flour
6 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 cups white sugar
1 cup unsweetened cocoa powder
4 1/2 cups buttermilk
1 1/2 cups 2% or whole milk, or almond milk, or half and half (no 1 % or skim)
6 tablespoons red food coloring
6 teaspoons vanilla extract
1 ¼ cups unsalted butter, melted
Mix all the dry ingredients in a really large bowl. Mix all the wet in a medium-sized bowl, whisk these
thoroughly, this is like when making a cake, once you combine wet and dry ingredients you are going to want to leave lumps so that these pancakes are nice and fluffy.Combine everything in the large bowl, slowly whisking until it’s well combined. (There should be no flour in the bottom of the bowl, but small lumps of flour in the mix are good)
Heat very flat frying pan, or griddle, to a medium high heat. (If your first batch of pancakes turns too dark or cooks super-fast, lower the heat. They should take a while to cook.)
Pour out batter onto griddle and leave them alone as the bubbles form. When the uncooked side is fairly covered in popped bubbles, flip. (The edges will also look dry)
After flipping, allow them to rise (DO NOT press them down! This will make them heavy instead of fluffy!). The reason you are cooking at the lowest possible temperature is so they can cook through without burning or squishing, all of which are bad for pancakes. The best time for this side is about ½ the time they spent on the other side cooking. Experiment with the timing until you get a feel for it.
*This is also fun if you toss in chocolate chips instead of cocoa powder and reduce sugar to 1/2 cup, and reduce red food coloring to about 3 Tablespoons. Then you have Pink Chocolate Chip Pancakes!*
You can use regular syrup (BoyChild II is a purest). I also (thoroughly) enjoy melted butter with a sprinkle of powdered sugar as my topping. (Of course, I like any pancake best this way, you know, dripping with buttery goodness…) But if this is all too pedestrian for you (or there is someone to impress) try the following glaze recipe poured hot over the top.
Cream Cheese Glaze:
Remember Cream Cheese Frosting? Get 2 cups out of your fridge (What you haven’t been keeping some in there for
mid night snacking straight from the Tupperware“just in case”?! Well, then whip some up real quick).
Put the 2 cups frosting in a microwave safe bowl, add 2 Tablespoons of water.
Heat on 50% power 30 seconds at a time, stirring every 30 seconds, until melted. If your mix is still too thick, add more water 1 Tablespoon at a time.
Serve glaze warm over hot, buttered pancakes.
Do you have a special Valentine’s Day meal? Please share in the comments or email me at firstname.lastname@example.org.
Happy Valentine’s Day my loves!