It’s become a Valentine’s Day tradition for me to serve heart-shaped pancakes for breakfast. My kids honestly believe the heart-shaped pancakes taste better than the traditional round ones. (Secretly, I had been using a boxed pancake mix until I bought pancake molds.
The following recipe came in the box with the heart-shaped molds, so I gave it a try. Yummy… the heart-shaped hotcakes did taste so much better!)
It warms my heart to serve my family a home-cooked meal and to think that I’m helping make special memories for my kids.
What’s your favorite way to treat your sweetheart? During the month of February, TheFieldPosition.com will feature Valentine’s ideas from readers across Latham country.
Buttermilk Pancakes
Ingredients
Ingredients:
- 2 eggs
- 2 c. buttermilk
- 2 c. all-purpose flour
- 2 T. sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 4 T. unsalted butter, melted
- ½ tsp. vanilla
- 2 T. vegetable oil
- Maple syrup for serving
Directions
Directions
- In a bowl, beat eggs until frothy (2-3 minutes) with an electric mixer.
- Then add buttermilk, melted butter, flour, sugar, baking powder, baking soda, salt and vanilla.
- Continue to beat just until the mixture is smooth, which is about 2-3 more minutes.
- Preheat griddle over medium heat.
- Place pancake molds on griddle; spray surface and molds with nonstick cooking spray.
- Add 1/3 cup batter to each mold, spreading batter to edges with a spoon; cook until bubbles appear on surface and pancakes pull away from sides of molds (2-3 minutes).
- Remove molds, flip pancakes and cook until bottoms brown, 1-2 minutes more.
- Transfer to a warmed plate
- Repeat with remaining batter.
Recipe Notes
Makes about 15 pancakes