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!”