Description
Delight your loved ones with this charming Valentine’s Day brunch recipe featuring heart-shaped pancakes. Fluffy and tender, these pancakes are made from a simple batter of flour, sugar, baking powder, milk, egg, and butter, lightly flavored with vanilla. Cooked to a golden perfection on a griddle, they’re served with fresh strawberries and maple syrup, making for a sweet and romantic breakfast to celebrate the day.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
To Serve
- Fresh strawberries (for garnish)
- Maple syrup
Instructions
- Prepare dry ingredients: In a bowl, thoroughly mix together the all-purpose flour, sugar, baking powder, and salt to ensure even distribution of leavening agents and flavor.
- Mix wet ingredients: In a separate bowl, whisk the milk, large egg, melted butter, and vanilla extract until the mixture is smooth and well combined.
- Combine wet and dry: Pour the wet ingredients into the dry mixture and gently stir just until the batter is combined. Avoid overmixing to keep the pancakes light and fluffy; it’s okay if a few lumps remain.
- Heat the cooking surface: Warm a griddle or non-stick skillet over medium heat and lightly grease it with butter or oil to prevent sticking.
- Shape and cook pancakes: Using a heart-shaped cookie cutter placed on the griddle, pour batter inside the cutter carefully. Cook the pancakes until bubbles form on the surface and the edges look set, then flip and cook the other side until golden brown. Remove the cookie cutter before flipping or after the pancake firms.
- Serve: Plate the heart-shaped pancakes and garnish with fresh strawberries. Drizzle generously with maple syrup for a sweet finishing touch, serving immediately while warm.
Notes
- To make the pancakes extra fluffy, avoid overmixing the batter.
- If you don’t have a heart-shaped cookie cutter, you can freeform shapes with a spoon or use any other shaped ring mold.
- Keep cooked pancakes warm in a low oven (around 200°F/90°C) if preparing in batches.
- For a dairy-free option, substitute milk with almond or oat milk, and use a plant-based butter alternative.
- Fresh strawberries can be replaced with any berry or fruit of choice for garnish.
