Chocolate Peppermint Pancakes with Stellar Gourmet Maple Syrup
Recipe by Chef Maggie Perkins of Notes from Maggie’s Farm
Yield: 30 small heart-shaped pancakes
1 ½ cups unbleached all purpose flour
½ cup unsweetened cocoa powder
1 t baking powder
½ t baking soda
½ t salt
2 cups buttermilk
1 ½ T maple syrup
1 T coconut oil, melted
1 t vanilla extract
1 t peppermint extract
Sift flour, cocoa, baking powder, baking soda and salt in to a mixing bowl. Whisk in buttermilk, maple syrup, coconut oil and extracts until combined. Let batter sit, covered, for 30 minutes.
Spray large nonstick skillet with silicone cooking spray and heat over medium heat. Coat interior of silicone heart-shaped molds with silicone cooking spray. Place molds into preheated skillet. Pour 1/8 cup batter into mold for each pancake. Cook until bubbles form on the surface and edges begin to set. Remove mold and gently flip with a spatula, cooking about 1 minute on opposite side. Remove to a paper towel and sprinkle with powdered sugar.
Optional: Garnish with edible crushed rose petals. Serve with maple syrup (I used market vendor Stellar Gourmet Maple Syrup for extra raves.)