Heart Shaped Whole Wheat Pancakes With Strawberry Sauce Recipes

HEART PANCAKES

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.

EASY WHOLE-WHEAT PANCAKES

Steps:

• Mix the dry ingredients together in a small mixing bowl. Mix the wet ingredients together in a different bowl (I sometimes add 1/2 teaspoons vanilla). Add the dry to wet ingredients all at once, still until blended.
• Pour by 1/4 cup onto lightly greased griddle. Makes 10 pancakes.

HEART SHAPED WHOLE-WHEAT PANCAKES WITH STRAWBERRY SAUCE

Steps:

• Preheat oven to 200°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.
• Strawberry sauce:.
• Puree strawberries in food processor 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.
• 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.