(side note: I made heart shaped pancakes. What you're looking at below are not boobs nor butts)
The chopped pecans were excellent, and I'm sure they would be delicious if you wanted to add a handful of chocolate chips in as well, but be warned! These suckers are R*I*C*H!!!! Not so much the pancakes themselves, but teamed up with the glaze they are as thick as Hulk's thighs.
(*recipe from carnaldish.com)
1 cup all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
2 tbsp sugar
2 tbsp unsweetened cocoa powder (I used Ghirardelli Unsweetened Cocoa Powder)
¾ cup buttermilk
¼ cup sour cream
1 tsp red food coloring
1 tsp pure vanilla extract
3 tbsp butter, melted
4 oz cream cheese, softened
2 tbsp pure maple syrup
2 to 3 tbsp confectioners sugar
2 to 3 tbsp heavy cream (or milk)
If you don't have confectioners sugar on hand, it takes just a few quick seconds in a food processor to turn granulated sugar into powder.
Make the glaze first. Mix the cream cheese and maple syrup together until smooth, then add the confectioners sugar. Continue to mix until smooth. Add the heavy cream (or milk) and mix until smooth and creamy. You may need to add more or less of each ingredient to reach your desired consistency and sweetness.
For the pancakes:
Whisk flour, baking powder, baking soda, salt, sugar and cocoa powder in a large bowl. In another large bowl, beat egg with buttermilk, sour cream, food coloring and vanilla extract until smooth.
Slowly whisk in the flour mixture, adding melted butter in gradually as well, until all lumps are out. Heat a large nonstick pan over medium heat, then drop in batter 1/4 cup at a time to form pancakes. Flip when bottoms are set and bubbles are forming on top and cook until firm and fluffy all the way through.
Drizzle your maple cream cheese glaze on top with a little butter, and garnishes if you decide to use them, and enjoy!
(If you're looking for an incredible dessert to make for an after dinner treat, check out my Heart Shaped Chocolate Ganache Filled Cupcakes)