Heart Shaped Pancakes
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5.0
3 reviews
Excellent
Heart Shaped Pancakes
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Make a sweet breakfast for those you love with my easy recipe for Heart Shaped Pancakes. You can use either homemade buttermilk pancake batter or a store bought pancake batter.
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Ingredients
- 1 cup all-purpose flour
- 1 tablespoon white granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- 3 tablespoon milk
- 1 egg
- 2 tablespoon salted butter melted and cooled
- nonstick cooking spray
- ¼ teaspoon powder sugar
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Instructions
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Then add in the buttermilk, milk, eggs, and melted butter. Mix for 30 seconds until all ingredients are blended.
- Heat a griddle or frying pan over medium heat. Spray the pan with non-stick cooking spray. *If using a cookie cutter, spray the cookie cutter with non-stick cooking spray.
- Reduce the heat to medium-low and pour a thin layer of batter into the greased cookie cutter that is laying flat on the griddle, using about 2-3 tablespoons for each pancake (depending on the size of your cookie cutter—you want a thin layer as it will rise as it cooks).
- If you plan to free-hand hearts you’ll want to grease the pan then draw the heart onto the pan, and fill in the heart with the batter.
- Once bubbles start to form (about 1-2 minutes), remove the cookie cutter and flip the pancake. Cook an additional 1-2 minutes until brown but not burnt. Remove from griddle and repeat until all the batter is used.
- Before plating sprinkle with powdered sugar or top with butter and maple syrup.
Notes
- Cookie Cutter - If using a cookie cutter you must use a metal cookie cutter. They are heat resistant (although will be extremely hot when touching). You cannot use a plastic cookie cutter.
- Non-Stick - You must use non-stick spray on a cookie cutter to avoid the batter from sticking. Spray the cutter each and every time you go to make another pancake.
- Batter - I have tested making pancakes with a cookie cutter using my homemade buttermilk pancake mix. I have not tested with store bought pancake batters. Depending on the batter will depend on cooking times.
- Without a cookie cutter - If you don't have a heart shaped cookie cutter you can use either a squeeze bottle or even a plastic bag and cut the corner of the bag. Then freehand the shape of your choice. In this case it would be a heart shape.
- Filling - I have found that if using a cookie cutter do not fill the batter to the top. Filling the batter only ¼ of the way of the cookie cutter is best.
- Removing cookie cutter - Once the batter begins to bubble I like to use a paper towel to remove the cookie cutter from the pan. The metal cutter is extremely hot and is impossible to touch without some form of a barrier to absorb the heat. I find a dish towel or pot holder is too bulky but a paper towel works best.
- Round Pancake - If you just want to make traditional round pancakes ladle about a ¼ cup of batter into a pan and follow step 4 of cooking instructions.
Nutrition Information
Show Details
Serving
0.5c
Calories
237kcal
(12%)
Carbohydrates
31g
(10%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Trans Fat
1g
Cholesterol
64mg
(21%)
Sodium
417mg
(17%)
Potassium
247mg
(7%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
352IU
(7%)
Calcium
138mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Serving | 0.5c | |
| Calories | 237kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 417mg | 17% |
| Potassium | 247mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 352IU | 7% |
| Calcium | 138mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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