In a large bowl whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt.

In a medium bowl whisk egg. Add buttermilk, 2 tablespoons melted butter, vanilla, and food coloring; whisk until combined. If mixture is too thick, add water until desired consistency is reached.

Add wet ingredients to dry ingredients and stir to combine.

Spray a heart-shape cookie cutter with cooking spray and place in skillet. Pour in enough batter to fill heart. Cook 2 minutes. Remove heart cutter. Flip pancake and cook 1 minute.

Serve with butter, syrup, powdered sugar, and raspberries. Makes 8 to 10 servings.