Celebration breakfasts: Chocolate pancakes (of love)

My kid was three when she first had these and, of course, they had to be mouse-ear-style with pink frosting by request. She officially named them 'chocolate pancakes of love.' I recommend using jet black cocoa — the pinch of cinnamon cuts the richness and broadens the chocolatey flavor. You can find jet black cocoa for sale at the spice stores in Eastern Market. The egg whites add fluffiness, and you may have a few needing using up from Valentine's Day baking. Serve any time of year in bed to your chocolate lover with fresh berries and whipped cream.

Chocolate pancakes of love

(Makes 16–20 palm-sized pancakes)

Dry ingredients:

3/4 cups flour plus 1 teaspoon

1/4 cup cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

pinch of cinnamon

Wet ingredients:

1 cup milk (or 1/3 cup greek yogurt mixed with 2/3 cup water for lactose-free)

1 egg

1/2 teaspoon of vanilla

Add later:

1 tablespoon melted butter

2 egg whites whisks to firm peaks

Whisk together dry ingredients in a large bowl. In a separate small bowl mix wet ingredients. Combine wet and dry ingredients until lightly mixed. Whip the egg whites until soft peaks. Fold in the butter mix then 1 tablespoon of egg whites. Fold in the remainder of egg whites gently, leaving it a bit streaky. Heat a pan or griddle to medium heat. Pour batter in palm-sized shapes and cook until bubbles arise then flip. Pancakes are cooked when both sides look the same. Serve with fresh berries and whipped cream or pink frosting.