Description
Celebrate Valentine’s Day with these charming heart-shaped pancakes, perfect for a festive brunch. Fluffy and lightly sweetened, these pancakes are adorned with fresh strawberries and drizzled with maple syrup to brighten up your special morning.
Ingredients
Scale
Pancake Batter
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
For Garnish and Serving
- Fresh strawberries (for garnish)
- Maple syrup
Instructions
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, sugar, baking powder, and salt, ensuring they are well blended for an even rise.
- Whisk wet ingredients: In a separate bowl, whisk together the milk, large egg, melted butter, and vanilla extract until the mixture is smooth and homogenous.
- Combine batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined, taking care not to overmix to maintain a light and fluffy texture.
- Prepare cooking surface: Heat a griddle or non-stick skillet over medium heat and lightly grease it with butter or oil to prevent sticking and achieve a golden crust.
- Shape and cook pancakes: Place a heart-shaped cookie cutter on the griddle and carefully pour the batter inside the cutter. Cook until bubbles form on the surface and the edges look set, then gently remove the cutter and flip to cook the other side until golden brown.
- Serve: Plate the heart-shaped pancakes and garnish with fresh strawberries. Drizzle with maple syrup to taste and serve warm for a delightful Valentine’s Day brunch.
Notes
- Do not overmix the batter; a few lumps are fine for fluffier pancakes.
- If you don’t have a heart-shaped cookie cutter, freehand pour small heart shapes onto the skillet.
- Use fresh, ripe strawberries for the best flavor and presentation.
- Adjust the griddle heat as needed to prevent burning.
- Leftover pancakes can be refrigerated and reheated in a toaster or microwave.
