Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Nutrition per recipe
Calories2790.4 kcal (140%)
Total Fat135.7 g (194%)
Carbs342.2 g (132%)
Sugars113.7 g (126%)
Protein60.2 g (120%)
Sodium3223.3 mg (161%)
Fiber12.6 g (45%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
For the batter:
280gall purpose flour
10gcocoa powder
50gsugar
4 tspbaking powder
¼ tspsalt
215mlbuttermilk
215mlwhole milk
50gunsalted butter
melted
1 tspvanilla extract
1egg
red gel food colouring
For the cream cheese topping:
To decorate:
Instructions
For the batter:
Step 1
In a bowl, sift the flour, salt, cocoa powder, sugar and baking powder. Give it a whisk then set aside.
all purpose flour280g
cocoa powder10g
sugar50g
baking powder4 tsp
salt¼ tspStep 2
In a separate bowl, combine the room temperature buttermilk, milk, melted butter, egg, vanilla, and red food colouring. Mix until well combined.
buttermilk215ml
whole milk215ml
vanilla extract1 tsp
egg1 
red gel food colouringStep 3
Add the wet Ingredients into the dry. Whisk until well combined.
Step 4
In a non stick pan over medium-low heat, place a greased 4” heart shaped metal cookie cutter.
Step 5
Add 1/4 cup of the batter inside and spread it out evenly. Cook for 1 minute then carefully remove the cookie cutter with tongs and flip. Cook for another minute or so.
Step 6
Note: I didn’t add any butter / oil because I wanted to get an even colour on my pancakes. Feel free to lightly grease your pan if needed.
Step 7
Note: you can purchase heart shaped molds that are meant for pancakes on Amazon. So much easier to use than a cookie cutter. Use what you have, as long as it’s not plastic!
Step 8
Note: adjust the cook time if needed. If you remove the mold too soon, the pancake batter won’t hold its shape. And cook on medium low heat.
Step 9
Place the pancakes on a plate and allow to cool before adding the cream cheese topping.
For the cream cheese topping:
Step 10
In the bowl of your stand mixer fitted with a whisk attachment or using an electric hand mixer, whip the room temperature cream cheese until smooth.
cream cheese85gStep 11
Add the powdered sugar and vanilla extract. Mix until well combined. If you want it to be sweeter, increase the amount of sugar by 1 tbsp at a time.
powdered sugar¼ cupvanilla extract1 tspStep 12
Add the cold heavy cream and continue mixing until stiff peaks.
heavy cream½ cupStep 13
Stack the pancakes then spread a layer of the frosting on top.
Step 14
Decorate with pomegranate, thyme, and small mint leaves.
pomegranate
thyme
mint leavesStep 15
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Notes
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