Shakespeare deemed music the food of love. We beg to differ. For a romantic Valentine’s Day breakfast in bed, the true food of love is a stack of pancakes with raspberry-maple syrup and a lavish helping of oatmeal pudding doused with fragrant vanilla sauce. These normally humdrum breakfast staples have been glamorized by chef Kenneth Mills of Dallas’ Natura Cafe (2909 McKinney Avenue). His trick? He enriches the pancakes with yogurt and lightly beaten egg whites before grilling, then pours on generous quantities of warm syrup; he punches up the oatmeal with the judicious addition of raspberry and blackberry purées. Just a whiff of this bounty should put you in the mood.

Oatmeal Pudding

1/2 teaspoon salt
2 cups quick oats
1/2 teaspoon vanilla
1/2 cup brown sugar

Bring 3 3/4 cups water and the salt to a boil. Stir in oats, vanilla, and brown sugar. Consistency should be rather thick.

Spray 5 custard cups or decorative molds with nonstick spray. Fill with oatmeal mixture and refrigerate overnight.

Before serving, microwave on medium for 2 minutes or heat in oven 20 minutes at 350 degrees. To finish, drizzle purées (see recipes, below) on plates, unmold oatmeal, and place in center. Sprinkle with powdered sugar and pour vanilla sauce (see recipe, below) on top.

Blackberry Purée

2 cups fresh or frozen blackberries (thawed)
1 tablespoon sugar, or to taste

Mix ingredients in a blender, reserving a few whole berries for garnish. Press through fine sieve.

Raspberry Purée

Follow recipe above using raspberries.

Vanilla Sauce

1 tablespoon butter
1/2 cup sugar
1/2 cup 2 percent milk
1/8 teaspoon salt
1 tablespoon vanilla extract

Heat ingredients over medium flame until sugar dissolves. Cool to room temperature.

Raspberry Pancakes

1/2 cup nonfat yogurt
2/3 cup 2 percent milk, room temperature
2 tablespoons melted butter
2 egg whites
1/2 cup unbleached white flour
1/2 cup whole wheat flour
2 teaspoons baking powder
3 tablespoons raspberry purée
3 tablespoons maple syrup
1/2 teaspoon salt

Beat together first 4 ingredients. Stir in next 6 ingredients. Pour 1/4 cup batter for each pancake on greased griddle, sprinkling fresh berries into batter just before turning.

To serve, sprinkle powdered sugar on plates and place 3 pancakes on each. Serve remaining purée mixed with an equal quantity of warm maple syrup. Serves 5.