Wow, how times flies indeed! Just a week ago I came back from Manila and after nearly a week of weird sleeping patterns due to jet lag, I hardly noticed that it’s almost Valentine’s Day! I was often tired and sleepy at the wrong times! Thankfully, my husband is a very amazing and loving guy who patiently took over what should have been my motherly responsibilities (looking after our 2 kids) not only while I was away but even the last few days when I have been desperately trying to get back to a more regular routine. Hence, my transition though painfully slow at times was pretty smooth and I am happy to report I am back to my regular Eastern Time Zone!
There is a saying which goes – “He who finds a wife finds a good thing and obtains favor from the Lord.” While that may be from the point of view of a husband, I can say exactly the same about my spouse. I honestly cannot find a better man for me if I had to search all over again. I married a little later than usual; I was already 31 years old then and didn’t think I would ever find anyone. Thankfully, I patiently waited for the right man and when the right time came, it was all worth it. So to all the singles out there and I know it can be hard during Valentine’s Day to be one – trust me, I have been through many of those days without someone special – it is truly better to wait for the right one than to rush it all.
Ok, I am getting carried away – this is a food blog after all and not one meant for advice for matters of the heart. But since it’s Valentine’s Day, we had to digress a little. At any rate, how about surprising your special someone this Valentine’s Day with the most wonderful and truly romantic breakfast dish that screams I love you all over! Yes, I refer to this easy to prepare and truly delightful Red Velvet Heart Pancakes. Make it and am sure your special someone will be so grateful for it! Enjoy!
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4 ounces cream cheese, at room temperature
1/4 cup sour cream
3 tablespoons whole milk
2 tablespoons confectioners’ sugar
2 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 large eggs
3/4 cup granulated sugar
1 1/4 cups buttermilk
1/2 cup melted and cooled butter, plus more for griddle
2 teaspoons red food coloring
1 teaspoon pure vanilla extract
1 teaspoon apple cider vinegar
Maple syrup, for serving
Toasted, chopped pecans, for serving
Whisk the cream cheese, sour cream, milk and confectioners’ sugar until smooth in a medium bowl; set aside.
Sift the flour, cocoa powder, baking soda, baking powder and 1/2 teaspoon salt into a large bowl. Beat the eggs and granulated sugar in a large bowl until pale yellow; beat in the buttermilk, melted butter, food coloring, vanilla and vinegar. Add the egg mixture to the flour mixture and fold just until incorporated. Transfer some of the batter to a squeeze bottle with a 1/4-inch opening.
Heat a griddle or large nonstick skillet over medium-low heat. Lightly coat the hot skillet with melted butter and squeeze some of the batter onto it in the outline of a heart or hearts of the desired size. Fill in each outline with more batter; use a spatula to spread it to the edges of the heart. Cook each pancake until bubbles begin to pop on the surface, about 3 minutes. Carefully flip and cook until the bottom is set and the pancake is cooked through, 1 to 2 minutes longer. Repeat with the remaining batter.
Drizzle the cream cheese mixture and maple syrup on top of the pancakes and sprinkle with pecans.
Recipe courtesy of Foodnetwork.com
If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook or follow us on Pinterest where you can get more recipes and updates. Thanks and happy browsing!