Red Velvet Pancakes with Maple Cream Cheese

This is a perfect recipe to haul out your heart-shaped pancake molds for. What a treat for Valentine’s Day or any time of the year you want to let someone know you love them.

1 cup self-rising flour

1 tablespoon cocoa powder

½ teaspoon baking soda

2 tablespoons sugar

1 cup buttermilk

1 large egg, slightly beaten

1 tablespoon vegetable oil, plus extra for cooking

1 teaspoon vanilla extract

¾ teaspoon red food coloring

1 cup semi-sweet chocolate chips, optional

1 (8-ounce) package cream cheese, softened

¼ cup maple syrup, plus extra for serving

Lightly grease a large griddle pan or 10-inch skillet. Whisk together the flour, cocoa powder, baking soda, and sugar in a medium bowl. Stir in the buttermilk, egg, vegetable oil, vanilla extract, and food coloring.

Heat the griddle pan to medium-high. Spoon ¼ cup batter onto the pan. If using chocolate chips, add 1 tablespoon to the top of each pancake. When the bubbles begin to form around the edges, turn the pancake over and cook until lightly browned. Remove from the pan and cover to keep warm while you make the remaining pancakes.

In a medium bowl whisk together the cream cheese and maple syrup. If desired place a small amount on the pancakes to serve. Top with maple syrup.

Makes 16 (4-inch) pancakes.