Heart-Shaped Red Velvet Pancakes

IIn a large bowl, whisk together All-Purpose Flour (2 cups), Granulated Sugar (3/4 cup), Unsweetened Cocoa Powder (1/2 cup), Baking Powder (2 Tbsp), Salt (1 tsp) and Baking Soda (1/2 tsp).

In a medium-sized bowl, whisk together the Eggland's Best Classic Eggs (2) and Milk (1 3/4 cups). Slowly whisk in the Butter (4 Tbsp). Add the Red Food Coloring (2 Tbsp) and stir until well combined.

Pour the wet red mixture into the dry mix. Beat with a spoon until just combined. Do not over stir the batter or the red velvet pancakes will be tough. Let the batter sit for 5 minutes.

Transfer the red velvet pancake batter to a squeeze bottle dispenser with a fine tip. Use a funnel to create less mess.

On a pancake griddle or nonstick skillet, spray the pan lightly with Nonstick Cooking Spray (as needed). Use oil sparingly. Heat to medium heat. You will have to adjust your griddle or stovetop accordingly to find just the right temperature. Err on the lower side to prevent over-browning the pancakes.

When the pan or griddle sizzles when you drop water on it, carefully "draw" out a heart outline with the batter. Fill the outline with batter.

When bubbles start to appear, gently flip the pancakes with a spatula. Cook until done, about a minute or so. Cooking time will vary based on your temperature, batter thickness, and pancake size.

Repeat the process until all batter has been used. Serve warm with powdered sugar, whipped topping, or cream cheese.