1. Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter to prevent sticking.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. In a separate bowl, beat the egg. Add the buttermilk, melted butter, vanilla extract, and red food coloring. Stir until the mixture is smooth and vibrant.
4. Slowly pour the wet ingredients into the dry ingredients, stirring gently. The batter should be thick but pourable—avoid overmixing to keep pancakes fluffy.
5. If you’re using white chocolate chips or pecans, fold them in now for an extra touch of indulgence.
6. To create heart shapes, pour batter into a squeeze bottle or use a spoon to carefully form a heart outline on the skillet. Fill in the center with a bit more batter to complete the shape.
7. Cook the pancakes for about 2-3 minutes on the first side. You’ll see bubbles forming on the surface and the edges starting to set—this is your cue to flip gently.
8. Flip and cook for another 1-2 minutes until the pancakes are cooked through and spring back when lightly pressed.
9. Keep pancakes warm in a low oven (around 200°F) if making multiple batches, just like Mama Lou did when feeding our whole family.

One tip from my experiences with Ouma: don’t rush the flipping! Taking your time preserves the heart shape and keeps the pancakes tender.