Heart Shaped Pancakes Recipes

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HEART-SHAPED WHOLE-WHEAT PANCAKES WITH STRAWBERRY SAUCE



Heart-Shaped Whole-Wheat Pancakes with Strawberry Sauce image

Provided by Ellie Krieger

Categories     main-dish

Time 50m

Yield 4 servings (serving size 2, 5-inch pancakes)

Number Of Ingredients 15

3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup low-fat buttermilk
1/2 cup non-fat milk
1 tablespoon honey
1/4 teaspoon vanilla
Strawberry sauce, recipe follows
Confectioners' sugar, optional
16 ounces strawberries, fresh or frozen (unsweetened, thawed)
1 teaspoon lemon juice
2 tablespoons maple syrup

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.

Nutrition Facts : Calories 306 calorie, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 96 milligrams, Sodium 628 milligrams, Carbohydrate 58 grams, Fiber 5 grams, Protein 12 grams, Sugar 21 grams

HEART-SHAPED PANCAKES WITH CHOCOLATE



Heart-Shaped Pancakes with Chocolate image

I make these heart-shaped pancakes every year for Valentine's Day and for special occasions. You can of course use other cookie cutter shapes as well. This recipe makes either 8 pancakes or 4 stuffed double-layer pancakes.

Provided by Ita

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 10

2 tablespoons butter
1 egg, separated
1 ¾ cups all-purpose flour
1 teaspoon baking powder
1 tablespoon white sugar
¾ cup buttermilk
2 tablespoons buttermilk, or more as needed
1 teaspoon butter
1 (4 ounce) bar milk chocolate, coarsely chopped
1 tablespoon confectioners' sugar, or to taste

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.

Nutrition Facts : Calories 450.4 calories, Carbohydrate 65.6 g, Cholesterol 67.1 mg, Fat 16.8 g, Fiber 1.9 g, Protein 10.1 g, SaturatedFat 9.9 g, Sodium 257.9 mg, Sugar 22.5 g

HEART PANCAKES



Heart Pancakes image

Provided by Food Network

Categories     main-dish

Time 35m

Yield About 24 small pancakes

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon fine sea salt
1 cup whole milk, plus a couple tablespoons more if the batter is too thick
1/2 cup sour cream
1 tablespoon vanilla bean paste or vanilla extract
1 large egg
4 tablespoons unsalted butter, melted
Nonstick cooking spray, for the griddle
Blueberries, as needed, optional

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-SHAPED PANCAKE MUFFINS



Heart-Shaped Pancake Muffins image

Baked pancakes - we call them puffcakes. Yes, they are baked! I tried it and it works! Very simple to make. Top with desired amounts of powdered sugar and syrup.

Provided by IamNairby

Categories     Breakfast and Brunch     Pancake Recipes     Baked Pancake Recipes

Time 15m

Yield 12

Number Of Ingredients 4

cooking spray
2 cups complete buttermilk pancake mix (such as Krusteaz®)
1 ⅓ cups cold water
red food coloring, or more as needed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray 12 small heart-shaped baking pans with cooking spray.
  • Blend pancake mix and water together. Add red food coloring and mix again. Pour batter into the prepared pans.
  • Bake in the preheated oven, watching closely, until puffy and lightly browned, 5 to 10 minutes.

Nutrition Facts : Calories 81.7 calories, Carbohydrate 15.4 g, Cholesterol 4.5 mg, Fat 1.1 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.2 g, Sodium 264 mg

HEART PANCAKES



Heart Pancakes image

This is the perfect breakfast treat for your loved ones.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes twelve 4-inch pancakes

Number Of Ingredients 7

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, lightly beaten
1 cup milk
2 tablespoons unsalted butter, melted and cooled slightly, plus 1 tablespoon for griddle

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.

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