Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tablespoons cocoa powder
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1-2 tablespoons red food coloring (adjust for desired vibrancy)
- Optional: white chocolate chips or cream cheese frosting for decoration
Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, whisk together buttermilk, eggs, melted butter, vanilla extract, and red food coloring until well combined.
- Integrate the mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix to keep the pancakes fluffy.
- Prepare the skillet: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Cook the pancakes: Pour ¼ cup batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges appear set, about 2-3 minutes. Flip and cook for another 2 minutes until cooked through.
- Decorate and Serve: For a Dalí Mask effect, add white chocolate chips for eyes or dust with powdered sugar to mimic the mask’s features. Serve warm with toppings like whipped cream or berry syrup.
Notes
- Adjust red food coloring to achieve your preferred vibrancy.
- For natural coloring, use beetroot powder as a substitute.
- Decorate with edible elements like white chocolate chips or frosting for a themed appearance.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Mixing and frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake (about 100g)
- Calories: 220 Kcal
- Sugar: 12g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg