Happy Healthy Holidays!
This is a perfect breakfast treat for your loved ones on Valentines Day to get their day off to a loving start!
1 cup all purpose flour
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
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 two minutes, flip over. Cook until golden on the bottom, about one 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.
- Place the metal cookie cutter on a hot griddle before pouring batter.
- Be sure to use an oven mitt to move the cookie cutter!
Yield: 12 pancakes
Pretty in Pink Pancakes?
For pink color and sweet flavor, blend thawed frozen strawberries or pitted cherries with the liquid the recipe calls for. Serve with raspberry sauce or strawberry syrup.