Heart Pancakes Recipes

HEART-SHAPED WHOLE-WHEAT PANCAKES WITH STRAWBERRY SAUCE

Steps:

• Preheat oven to 200 degrees F. Preheat a large nonstick griddle or skillet over a medium-low flame.
• In a medium bowl, whisk together the dry ingredients (flour through salt). In another medium bowl, beat together the eggs, buttermilk, non-fat milk, honey and vanilla.
• Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy.
• Use a 1/3 cup measuring cup to ladle the batter onto the griddle or skillet. Flip the pancake when the top is bubbling and it is golden brown on the bottom. Then cook until the other side is golden brown. Hold on an oven proof plate in the oven until the entire batch is ready. When all the pancakes are ready, cut them into heart shapes with a heart shaped cookie cutter. Ladle about 1/3 cup of the strawberry sauce onto each plate, place pancakes on top and sprinkle with confectioners' sugar, if using.
• Puree strawberries to a chunky puree. Heat them in a small saucepan over a low flame, until they are just warm. Stir in lemon juice and maple syrup.

HEART-SHAPED PANCAKES WITH CHOCOLATE

Steps:

• Melt 2 tablespoons butter in a microwave-safe dish for 10 seconds. Let cool.
• Whisk egg yolk into cooled butter with a fork. Sift flour and baking powder into a large bowl; stir in sugar. Whisk in egg-butter mixture and 3/4 cup plus 2 tablespoons buttermilk until a smooth, thick batter forms. Add more buttermilk, 1 tablespoon at a time, if batter is too thick.
• Melt 1 teaspoon butter in a nonstick skillet over high heat. Reduce heat and pour batter onto the hot skillet using a ladle. Cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Transfer to a warm plate. Repeat with remaining batter.
• Use a large heart-shaped cookie cutter to cut out hearts. Place a few chocolate pieces on top of 1 warm pancake and sandwich another pancake on top. Repeat with remaining pancakes. Sprinkle with confectioners' sugar.

HEARTY OATMEAL PANCAKES

Steps:

• Mix the rolled oats and buttermilk together in a large bowl; allow to soak 15 minutes.
• Whisk the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt together in a separate large bowl.
• Beat the eggs and milk together in a separate small bowl; mix into the soaked oats. Stir the flour mixture into the oat mixture. If the batter seems dry, add milk about 1 tablespoon at a time until the desired consistency is achieved.
• Grease a skillet or griddle and place over medium heat. Ladle about 1/2 cup of batter per pancake onto your preheated cooking surface. Cook until the pancake is lightly golden brown, about 2 minutes, flip, and continue cooking to brown other side, another 1-2 minutes.

HEART PANCAKES

Steps:

• Preheat griddle to 375 degrees, or heat griddle pan over medium-high heat. Whisk flour, sugar, baking powder, and salt in medium bowl. Add egg, milk, and 2 tablespoons melted butter; whisk to combine. Batter should have small to medium lumps.
• Preheat oven to 175 degrees. Test griddle by sprinkling with a few drops of water. If water bounces and spatters, it is hot enough. With paper towel, brush 1/2 teaspoon butter onto griddle. Wipe off excess.
• Fill a pastry bag fitted with a 1/4-inch plain round tip with batter; twist end of bag, and secure with rubber band. Working in batches, pipe heart shapes, drawing V of batter in center of hearts to fill, on heated griddle. When pancakes have bubbles on top and are slightly dry around the edges, about 2 minutes, flip over. Cook until golden on the bottom, about 1 minute.
• Repeat with remaining batter, using 1/2 teaspoon butter on griddle for each batch, keeping finished pancakes on a heat-proof plate in the oven until ready to serve.

HEART PANCAKES

Steps:

• In a large bowl, whisk together the flour, baking powder and salt.
• In another bowl, combine the milk, sour cream, vanilla bean paste and egg. Whisk together until smooth. Slowly pour the melted butter into the milk mixture while you continue to whisk.
• Make a well in the flour mixture and pour in the wet ingredients. Stir with a wooden spoon until the batter is smooth. At this point, if the batter seems too thick, stir in a few tablespoons of milk. Transfer the batter to a squeeze bottle.
• Heat a griddle over medium-high heat and spray with nonstick cooking spray. Pipe two 3-inch dollops of batter next to each other and just touching. Using a toothpick, drag the batter down to form the point of the heart. Add a few blueberries if using, gently pressing them into the batter. Continue with additional batter to make more pancakes. Wait until you see bubbles start to rise from the batter and peek underneath the pancakes to make sure they're uniformly golden brown. If so, flip! Continue cooking until the second side is golden brown. Continue with the remaining batter. Serve immediately.

HEART HEALTHY PANCAKES

Steps:

• Combine dry ingredients in large bowl.
• Add milk, corn oil, and mix until just moistened.
• Beat egg whites in small bowl until stiff peaks form.
• Fold into batter.
• Place on greased griddle (medium high).
• When bubbles begin to form, flip pancakes.
• Serve with strawberry garnishes and warm real Vermont maple syrup.

HEART HEALTHY HARVEST PANCAKES

Steps:

• Mix all ingredients together in a medium bowl.
• Preheat skillet to med-high heat. As long as your skillet is preheated properly you should not need to add any fat to the pan.
• Using a small ladle, ladle mix into skillet and let cook 4-5 minutes per side, until golden brown.
• Enjoy topped with maple syrup, or for a healthier version, you can top with warmed cinnamon applesauce.