David and I were 17 and 16 when this photo was taken at Pontchartrain Beach in New Orleans. It is our favorite sweetheart picture, so I’m sharing it for Valentine’s Day.
I haven’t received any Valentine’s Day flowers, cards, or candies since then but I do have the gift of LOVE. If you have an extra minute or two, you may want to click over and read my story titled Happy Valentine’s Day.
When you’re finished, be sure to come back for my recipe for chocolate lover’s pancakes that I made for Sunday Brunch.
This is the first time I’ve tried this recipe and thought it good enough to share. It comes from Dash Recipes, but I tweaked it to suit my own taste.
The recipe below is how I prepared them. I used whole wheat flour instead of white and reduced the sugar by a 1/4 cup. They were deliciously served with strawberries/raspberries and a sprinkle of powdered sugar.
They are sweeter than traditional pancakes and taste like Devil’s Food Cake. You may want to try them for dessert instead of breakfast, topped with fudge sauce and whipped cream.
Decadent Chocolate Pancakes
- 1/2 cup unsweetened cocoa
- 1 1/4 cup whole wheat flour
- 3/4 cup sugar
- 1/2 tsp baking soda
- 1/8 tsp salt
- 2 whole eggs
- 3/4 cup buttermilk (I use powdered buttermilk and reconstitute it)
- 1/4 cup corn oil
- 1 tsp vanilla
- unsalted butter
Sift together the cocoa, flour, sugar, baking soda, and salt into a large bowl. Then whisk in eggs, buttermilk, oil, and vanilla. Combine well and add liquid as preferred for thinner pancakes.
Heat griddle over medium-high heat. Lightly coat with butter. Work in batches. I do 4 at a time pouring about 1/4 cup of batter onto a hot griddle. Flip pancakes when bubbles appear on the surface. Cook for another minute or two until cake springs back when touched with a spatula.
Transfer to oven safe plate and keep warm in 170-degree oven until all batter is used and you are ready to serve.