I think a Valentine’s Day celebration with a lover definitely starts in the morning. The question is this – should these luscious chocolate pancakes be served before or after?
No matter when you decide to serve the pancakes, be sure to complement the rich chocolate tones with red raspberries, a dusting of powdered sugar and candy. Whatever pleases the eye is sure to please the palate and the heart. Happy Valentine’s Day!
Prep time: 15 to 20 minutes
Cook time: 5 to 8 minutes
Makes: Six 5-inch pancakes
Ingredients:
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa
3/4 teaspoon baking powder
1/8 teaspoon salt
1 large egg
1/3 cup granulated sugar
1 tablespoon vegetable oil
1/2 cup milk (whole, 2% or 1% milk fat – nonfat milk will result in a thin batter)
2 tablespoons unsalted butter
One 4-inch heart-shaped cookie cutter
Five-Minute Raspberry Coulis (found in our Recipes, under “Desserts, Creams & Sauces)
Powdered sugar, for dusting
2 to 6 Valentine chocolates, for garnish (optional)
1. In a 2-cup mixing bowl combine the flour, cocoa, baking powder and salt; set aside.
2. In a 3 or 4-cup mixing bowl, whisk together the egg, sugar, oil and milk to combine. Gradually stir in the dry ingredients, mixing until batter it is smooth.
3. Place a 12-inch nonstick skillet on stove burner set on medium heat. Lightly butter the skillet and pour a scant 1/4 cup batter three times onto the skillet to form three pancakes set 1 inch apart from each other.
4. Cook pancakes on medium heat, 2 to 4 minutes per side. To avoid blackening, check underside of one pancake after 1 minute with a nonstick spatula.
5. Carefully flip the pancakes and cook other side 2 to 3 minutes.
6. Transfer the pancakes to a covered container to keep warm; set aside.
7. Pour remaining batter in skillet to form three more pancakes. Repeat cooking instructions.
8. Lay the six pancakes, side by side, on a flat surface.
9. Using a heart-shaped cookie cutter, cut out 6 hearts (remaining pancake shreds can be enjoyed later as a snack).
10. Divide the heart-shaped pancakes evenly among two dinner plates (set three pancakes per plate in a horizontal row).
11. Garnish pancakes with the raspberry coulis and dust with powdered sugar. Set a chocolate over center pancake in each plate. Decorate with remaining chocolates.
These chocolate pancakes can be served with maple syrup, if desired.
Text and Photographs ©2011 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
