0.5 cup butter cooled melted plus more for griddle
1.3 cups buttermilk
2 tablespoons confectioners' sugar
4 ounces cream cheese at room temperature
2 large eggs
2 cups flour all-purpose
0.8 cup granulated sugar
10 servings maple syrup for serving
10 servings pecans toasted chopped for serving
2 teaspoons food coloring red
10 servings salt fine
0.3 cup cup heavy whipping cream sour
1 tablespoon cocoa powder unsweetened
1 teaspoon vanilla extract pure
3 tablespoons milk whole
Equipment
bowl
frying pan
whisk
spatula
Directions
Whisk the cream cheese, sour cream, milk and confectioners' sugar until smooth in a medium bowl; set aside.
Sift the flour, cocoa powder, baking soda, baking powder and 1/2 teaspoon salt into a large bowl. Beat the eggs and granulated sugar in a large bowl until pale yellow; beat in the buttermilk, melted butter, food coloring, vanilla and vinegar.
Add the egg mixture to the flour mixture and fold just until incorporated.
Transfer some of the batter to a squeeze bottle with a 1/4-inch opening.
Heat a griddle or large nonstick skillet over medium-low heat. Lightly coat the hot skillet with melted butter and squeeze some of the batter onto it in the outline of a heart or hearts of the desired size. Fill in each outline with more batter; use a spatula to spread it to the edges of the heart. Cook each pancake until bubbles begin to pop on the surface, about 3 minutes. Carefully flip and cook until the bottom is set and the pancake is cooked through, 1 to 2 minutes longer. Repeat with the remaining batter.
Drizzle the cream cheese mixture and maple syrup on top of the pancakes and sprinkle with pecans.
