Heart-Shaped Pancakes
Heart-shaped pancake molds make breakfast for the kids extra special and this recipes is simple, quick, and allows you to sneak in some vitamin and fiber-rich fruit into their most important meal.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 pancakes
Ingredients
- 1 1/4 cups all-purpose flour
- 2 tbsp. sugar
- 2 tsp. double-acting baking powder
- 3/4 tsp. Kosher salt
- 1 1/3 cup milk (use 1 cup milk for thicker pancakes)
- 1/2 tsp. pure vanilla extract
- 3 tbsp. vegetable or canola oil plus more for skillets
- heart-shaped pancake molds
- non-stick cooking spray
Instructions
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In a large bowl, combine flour, sugar, baking powder and salt. Set aside.
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In small bowl, beat egg and stir in milk, vanilla, and 3 tablespoons oil. Add to flour mixture and stir until just moistened.
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Heat skillet or griddle to medium-high and brush lightly with salad oil. Spray each heart-shape pancake mold with non-stick cooking spray and place mold directly onto skillet.
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Pour about 1/4 cup measuring cup's worth of batter into the mold and let batter set. Repeat with additional molds.
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Cook each pancake until bubbles form and gently release mold from pancake. Flip pancake and repeat with additional molds until all batter is used.
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Place on a baking sheet in oven to keep warm (you can keep oven at 250 degrees while you make the rest of the pancakes) or just put pancakes on a plate covered with a clean kitchen towel.
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Sprinkle with confectioner's sugar. Serve with butter, warm maple syrup and fresh berries.
Recipe Notes
Variations: To make blueberry, raspberry, or strawberry pancakes, simply pour 1/4 cup of batter into the skillet as described above. Let the batter cook for about a minute and then scatter fresh berries directly onto the pancake. Flip pancake once you see bubbles form along edges and continue as usual.
Note: