Valentine’s Day and Pancake Day both have their roots in demonstrations of love, and the idea that we must show another the love that is in our hearts. So, this recipe is well suited.
These red velvet pancakes are surprisingly simple, super festive, and I have added a special ingredient which makes them extraordinarily fluffy!
So, this February season of love, let's get busy in the kitchen using up any stocks of milk, butter and eggs, with these delectable red, heart-shaped, sweet treats. These pancakes could definitely be added to your list of this season's 'forbidden pleasures'. Enjoy them while you can!
Spray the inside of your cookie cutter so your batter doesn’t stick.
Don’t overfill it. Put a small scoop of batter in the center of the cookie-cutter, and then use a small spoon to spread it all the way to the edges. It’ll rise a lot!
Wait until your pancake is mostly cooked through to flip it. If you do it too early, it won’t hold its' shape. Cook it for about 4-5 minutes on the first side until it looks very dry around the edges, and then gently remove the cookie cutter, flip the pancake, and let it cook about 1 more minute on the other side.
Serve pancakes warm, topped with syrup and/or butter, cream cheese frosting, strawberries, whipped cream, or whatever else you fancy! They are sure to warm the hearts of your loved ones!
Lana Kelly( B.A, SSW, ECE, Montessori). For 20 years, Lana has been dedicated to helping children and families. In 2010, she published a book (The Sheepish Lamb) , aimed at building resilience to childhood anxiety. She is a mom to four daughters, and values her faith and family solidarity.