It's that time of the year again when it's acceptable to scoff down a pile of pancakes smothered in as much sugary sweetness as possible - chocolate spread, strawberries, lemon and sugar, syrup, honey, bananas... just typing this is making my mouth water!
This year Shrove Tuesday is that little bit sweeter because it falls nicely in line with Valentines Day, so it would almost be rude not to make some heart shaped pancakes. I would say this was a practice run but the recipe is fairly simple so I'll be honest and admit that I just really fancied pancakes! I know it's early but it won't hurt to have them again right?!
I make my pancakes with gluten free flour and soy milk (as I can't eat gluten and prefer soy to dairy) and they turn out just lovely! I have served mine with raspberries, a dribble of golden syrup and a dusting of icing sugar for ultimate sweetness but there are so many toppings to choose from. You could add any of your favourite sweet treats to your heart-shaped crêpes but I thought some red berries would add a touch more romance.
To create your heart shaped pancakes you can either use a metal cookie cutter in the pan to mould the shape whilst cooking (be sure to oil the mould to avoid any sticking) or cook your pancakes as rounds and use a cookie cutter once the pancakes are cooked. If you're a skilled pancake flipper you could even create the shape freehand in the pan. I actually created a makeshift mould using tin foil by folding a length into a strip and bending it into shape. The batter did stick to the mould a little bit but they came out ok with a little coaxing.
(makes 12 pancakes)
100g plain flour
2 large eggs
1 tsp vegetable/olive oil (plus extra for frying)
Toppings (optional): raspberries, strawberries, banana (any other fruit), sugar, lemon juice, honey, syrup, chocolate spread or any other toppings that take your fancy!
- Put the flour, eggs, milk and 1 teaspoon of oil into a bowl or large jug. Add a pinch of salt and whisk the ingredients to a smooth batter. Set the pancake mix aside to rest for 30 minutes.
- Set a medium frying pan over a medium heat and spray a small amount of oil into the pan. If you are using a mould or cookie cutter in the pan to define your heart shape be sure to apply a small amount of oil before placing in the pan to stop the batter from sticking. (Always use a metal mould and be sure to use tongs to avoid burning yourself.)
- Once the pan is hot, pour the batter and cook your pancakes for 1 minute on each side until golden. (If using a mould in the pan, remove before flipping.) If you are serving a stack of pancakes, keep them warm in a low oven as you cook the remaining batter. (Round pancakes can be cut using a cookie cutter before or after being placed in the oven.)
- Serve with your favourite topping. Any extra pancakes can be cooled, layered between baking parchment, and stored flat in a tupperware in the freezer for up to 2 months.