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!
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
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