Heart Pancakes

I love making special meals for my family to show how much I love them. Sometimes we even make something fun and yummy together! With Valentine’s Day coming up I had to share one of our goto special breakfasts, heart pancakes. But, don’t get me wrong, we eat these on other days besides Valentine’s Day. These heart pancakes are a great way to share your love any day of the year. Before we begin, make sure to pin this to your recipe board.

What you will need to make heart pancakes:

1 cup all-purpose flour, (spooned and leveled)

- 2 tablespoons sugar

- 2 teaspoons baking powder

- 1/2 teaspoon salt

- 1 cup milk

- 2 tablespoons unsalted butter, melted, or vegetable oil

- 1 large egg

- 1 tablespoon vegetable oil

- 3-5 drops red food coloring (optional)

Assorted toppings, such as butter, maple syrup, confectioners’ sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup

How to Make Heart Pancakes

What to do:

Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
In a medium bowl, whisk together milk, butter (or oil), and egg (At this point if you choose to put in food coloring you add them as you see fit). Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are okay).
Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with the oiled paper towel.
For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread mixture into a round (you should be able to fit 2 to 3 in a large skillet). I use a spoon to make the shape of the heart shape.
Cook until the surface of pancakes have some bubbles, and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in an oven. Continue with more oil and remaining batter. (You’ll have 12 to 15 pancakes.) Serve warm, with desired toppings.