Instructions: Heat electric griddle to 375 degrees or a skillet or frying pan over medium-high heat. Melt butter in a small skillet over medium heat. Whisk flour, sugar, baking powder, baking soda, and salt in a medium bowl. Add buttermilk, egg, and 2 tablespoons butter; whisk to combine. (Batter should have small to medium-size lumps.)

Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters, it is hot enough. Using a pastry brush, coat griddle with butter and wipe off excess. Dip heart-shaped mold into pan of melted butter, and set it on griddle. To make a heart shape freehand, fill a pastry bag with batter, and cinch the open end shut. Trace a heart outline with the batter, then, without breaking the line, draw a V of batter in the center of the heart.

Using a 2-ounce ladle (about 1/4 cup), pour pancake batter into the mold, filling it to just below the edge. When pancakes have bubbles on top and are slightly dry around the edges, or after about 2 1/2 minutes, remove mold, and flip pancake. Cook until golden on bottom, about 1 minute more.

Repeat with remaining batter, dipping mold in melted butter each time. Keep finished pancakes warm on a heat-proof plate in oven until ready to serve.

This recipe yields about 8 pancakes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.