You’d never know it’s February by looking at the strawberries I served with these pancakes, right?! I seriously had to take a moment to be thankful for farmers when I bought these because without them it wouldn’t be possible to eat fresh, healthy food every day of the year. And while I’m thinking about it, I really enjoyed seeing farmers highlighted yesterday during the Super Bowl in the commercial for Ram Trucks. But I wasn’t excited that our 49ers lost. Sad face…Booooo!
I’m not a huge Valentine’s Day person, but sometimes I get into it. If I make anything special for Valentine’s Day, it’s going to be these pancakes again, because they are very easy, very pretty, and very tasty! If you don’t want to serve with strawberries, just serve plain or with your favorite fruit, jam or syrup.
A little about the pancakes – these babies are on the fluffy side and have a nice texture. I’m always experiementing with pancake recipe variations and really like this one. My favorite kids loved them too. For the strawberry hearts, you can see the mini tutorial below!
Note: If you can find dried strawberries, just grind them up and add them to the batter mixture (according to recipe instructions below). It will add a nice subtle strawberry flavor and give the pancakes a little color too! If you can’t get your hands on any, just simmer sliced strawberries with a little sugar and water until they are as sweet and soft as you like, and then puree. You can add to the batter when it’s time to mix together the wet and dry ingredients.
Enjoy!
| Strawberry Valentine Pancakes |
- 8-10 large strawberries
- 1 1/4 cups flour
- optional 3 tablespoons strawberry powder
- 1/4 cup powdered sugar (or 2 tablespoons granulated sugar)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 4 tablespoons butter, melted and cooled
- 1 egg
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- Optional: maple syrup and extra butter for topping
- In small mixing bowl, add milk and vinegar; set aside for a few minutes.
- In another bowl, whisk together all dry ingredients.
- To milk mixture, add cooled and melted butter, vanilla, egg and beat with fork until blended.
- Add to dry mixture and whisk about a minute until fully combined. Batter should be on thick side. If it doesn’t appear pourable , add more milk, one tablespoon at a time until the consistency is right.
- Important: Let mixture sit for about 10 minutes before using.
- Grease cast iron, or heavy-bottom pan, with vegetable oil (I use a paper towel to spread). Heat pan to medium.
- When ready (water droplets should “dance” when hot enough), pour batter with ice cream scoop or large spoon. If thick, spread a bit with the round side of the spoon or scoop.
- When golden brown on bottom and when tiny bubbles pop in the center, flip. Cook for another minute. Repeat with remaining batter.
- To serve with heart strawberries, see the image below.
- Top with maple syrup, butter – or whatever you love with pancakes!
