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What could be sweeter on Valentine's Day than some homemade cocoa pancakes? They even make a nice dessert when served with whipped cream and Raspberry Enlightenment.

  • 3/4 Cup flour
  • 1 TB. baking powder
  • 1/2 tsp. salt
  • 2 TB. sugar (could use VANILLA SUGAR)
  • 1 egg
  • 1 Cup milk
  • 2 TB. butter, melted
  • 1/2 Cup mini chocolate chips
  • RASPBERRY ENLIGHTENMENT or whipped cream for topping, optional

Preheat an electric griddle to 350°, or use your favorite pancake pan. Sift together the flour, COCOA POWDER, baking powder and salt into a large bowl. Mix in the sugar. In a jug or bowl with a pour spout, beat the egg, VANILLA EXTRACT and milk. Pour in the melted butter. Make a well in the flour and add the milk mixture gradually to form a batter. You can do this by hand or with an electric mixer. Fold in the chocolate chips. Pour a scant 1/4 Cup of batter into heart-shaped pancake molds and cook for 2-3 minutes per side. You can flip the pancakes when they start to bubble and seem set. Layer on parchment paper if you are not serving immediately. To serve, dust with powdered sugar, whipped cream or RASPBERRY ENLIGHTENMENT.

Prep. time: 10 minutes
Cooking time: 6-8 minutes per batch
Yield: 12 pancakes

Natural Cocoa Powder 4 oz. bag
Vanilla Sugar 3.4 oz. 1/2 cup jar
Single Strength Vanilla 4 oz. Bottle
Raspberry Enlightenment 9.5 oz. jar

© 2007 Penzeys Spices. All rights reserved.