Heart Shaped Pancakes
These pancakes are the perfect for Valentine’s Day, Mother's Day or any day!
Yield: [6 heart shaped pancakes]
Prep time: [10 mins]
Total time: [30 mins]
Plain flour | 135 g
Baking powder | 1 tsp
Salt | ½ tsp
Castor sugar | 2 tbsp.
Milk | 130 ml
Eggs | 1 egg
Oil/butter | 2 tbsp. of oil + extra for cooking or 2 tbsp. of melted butter + extra for cooking
In a large bowl, sift together the flour, baking powder, salt and caster sugar. In a separate bowl or jug, whisk together the egg and milk, then whisk in the oil/butter. Pour the milk mixture into the flour mixture and gently beat until you have a smooth batter. The batter will seem very thick but this is how it should be. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
Heat a non-stick frying pan over a medium heat until hot. Add about a tablespoon of oil/butter into the frying pan, using a brush or paper towel rub the oil/butter around surface of the pan. Brush the inside of the heart shaped mould with some oil/butter and place inside the middle of the pan to heat up. Add a ladle of batter inside the heart shaped mould, filling it up about 3/4 of the way as the batter will rise when it cooks. Wait until the top of the pancake begins to bubble, then using a tea towel remove the mould and turn the pancake over. Cook until both sides are golden brown and the pancake has risen to about 1 cm thick.
Repeat this process until all the batter is used up. Serve up your warm heart shaped pancakes with maple syrup topped with your favourite berries and a dusting of icing sugar.