Today is the day…..It’s here.
It’s Valentine’s Day.
Happy Valentine’s Day to you and you.
I’ve made you a very Valentine’s breakfast…. I’d serve it in bed but we don’t live in the same house and somebody’s probably doing that for you –or did it for you today.
Valentine’s Day kinda puts a little pressure on everyone to be all giddy and romantic, doesn’t it? It gives you the compulsion to be all romantic and send everyone you know flowers and chocolates and love notes.
It gives you the urge to make reservations to the most romantic restaurants in town…
It makes you buy frilly, seductive underthings…
This is the one day in the year that I get all in l♥ve and give in to the compulsion of making heart-shaped food and make all things red velvet or pink velvet.
Because despite all the messes, bills and disappointments sometimes you realize that there’s a lot of things to fall in love with…
Can you imagine waking up to this Valentine’s Day greeting?
This is why I am so in love with my peanutbutter♥….
and he just gave me a bouquet of lights!
Yeah, I know. It’s weird. I’m weird. But that bouquet of light beats several dozens of roses in my heart….
- 1 cup all purpose flour
- 1 tsp baking soda
- ¼ tsp baking powder
- ¼ tsp fine grain sea salt
- 2 tbsp sugar
- 2 tbsp unsweetened cocoa powder
- 1 egg
- ¾ cup buttermilk, plus more for thinning (if needed)
- ¼ cup sour cream
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- 3 tbsp butter, melted
- Additional butter for the skillet
- ♥ butter, maple syrup and whipped cream for topping
- Combine all purpose flour, baking soda, baking powder, sea salt, sugar and cocoa powder in a large bowl, whisk to mix well.
- In a separate larger bowl,, combine egg, buttermilk, sour cream, red food coloring and vanilla extract, whisk until smooth.
- Add the dry mixture to the wet mixture and whisk until incorporated.
- Slowly stream in melted butter and continue whisking just until all lumps are out. If it is too thick, add a bit more buttermilk.
- Warm a large, nonstick skillet over medium heat. Add a small dab of butter to the skillet and swirl around until the surface is evenly coated. Use a paper towel to wipe away any excess butter.
- Ladle ¼ cup of the batter on to the skillet. To form a nice, round pancake, pour the batter from the ladle on to one spot of the skillet. Do not move around your ladle. The batter will expand from that spot into a perfect circle.
- Flip the pancakes when you see bubbles forming on the top and the bottoms look set.
- Cook the pancakes for an additional minute or two until cooked all the way through.
- Serve with maple syrup and butter, whipped cream or top with strawberries.
I even drank my coffee in a heart-shaped mug today… Happy Valentine’s Day everyone!