When you start out with the idea of blogging about “Perfect Heart-Shaped Pancakes,” the pressure is really on – and you might even say you set yourself up for failure.
And fail I did.
After one melted plastic heart-shaped cookie cutter (used as a pancake mold on a hot griddle,) and a metal heart-shaped cookie cutter that was so encrusted in pancake batter (from broken heart pancakes) that I’ll probably never get it clean…I gave up.
I decided to instead name this post “Heart-Shaped Perfect Pancakes.” Notice the difference in nomenclature. Notice the pancakes are now perfect – but they are not perfectly heart-shaped.
And I do adore my pancake recipe – it’s pretty near perfect. Not too sweet and very vanilla-y! It’s perfectly adaptable for adding blueberries or chocolate chips or a scoop of pureed pumpkin with cinnamon or a sprinkle of stone-ground cornmeal with some frozen corn kernels.
I also discovered that the batter is the perfect consistency to shape into hearts with a thin metal pancake flipper/spatula – no cookie cutter needed! Using a 1/3 cup measuring cup, I just poured the batter into the top humps of the heart and then used the spatula to form the heart point.
And the best test of success: My kids could tell what they were! “Mom, those are cool heart-shaped pancakes!”
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup whole wheat flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (actually a little less than 1/2 tsp)
- 2 beaten eggs
- 2 cups buttermilk (or sour milk: To make mix 2 tablespoons vinegar + enough milk to make 2 cups)
- 1/4 cup canola oil (actually a little less than 1/4 cup)
- 1 1/2 teaspoon vanilla
Directions
- If using sour milk, mix together vinegar and milk first; set aside.
- In a mixing bowl, stir together the flours, sugar, baking powder, baking soda, and salt. Make a well in the center; set aside.
- In another bowl, combine milk, eggs, oil and vanilla. Add to well in dry ingredients and mix just until moistened. (Batter will be lumpy.)
- Heat nonstick griddle over medium-high heat. Lightly grease. Pour on heart-shaped pancakes and cook about 2 minutes - or until most of the bubbles in the batter have popped. Flip and cook about 1 minute on the other side. Makes about 18-20 heart-shaped pancakes
These are so sweet!
I think they are absolutely perfect, and I’m sure your kids did too
I made pancakes this morning as well, but couldn’t find any cookie cutters in my house, let alone heart shaped ones. Still, it’s the thought that counts~Happy Valentines Day!! xo
Excellent pancakes with pumpkin, cinnamon, and ground
Flaxseed. Then chokecherry syrup with our thawed berries!
Sweet, pretty meal with Canadian bacon. Thanks!