Valentine Pancakes with Raspberry Maple Sauce: Yum!

Tomorrow is Valentine’s Day so make breakfast special with these heart-shaped buttermilk pancakes topped with a sweet ane easy-to-make raspberry-maple sauce. Other than tasting great, they can also be made ahead a reheated for an any-time treat.

 

Valentine Pancakes with Raspberry Maple Sauce Ingredients

Pancakes:

  • 1-1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/3 cups buttermilk
  • 1 large egg, at room temperature, lightly beaten
  • 3 tablespoons butter, melted

Maple Raspberry Sauce:

  • 3/4 cup seedless red raspberry jam
  • 3 tablespoons maple syrup

 

Cooking Instructions

  1. In a large bowl whisk flour, sugar, baking powder, baking soda and salt to combine.
  2. Make a well in the dry ingredient. In the well add the buttermilk, egg and butter. Stir to moisten. It will not be smooth.
  3. Grease and heat griddle over medium low heat. For each pancake, pour 1/4 cup of batter onto griddle Cook about 1-2 minutes, or until bubbles appear on the top of the pancakes. Turn and cook about 1-2 minutes more or until just cooked through. Repeat with remaining batter.
  4. With 3-inch heart-shaped cookie cutter, cut pancakes into hearts.
  5. For sauce: In medium microwavable bowl cook raspberry jam with maple syrup on high; stir to combine. Continue to heat in 30 second intervals, stirring to combine, until raspberry jam is melted

 

Make-Ahead

Pancakes can be made ahead, cooled, then wrapped well and frozen up to 1 month.

Tips & Tricks

Reheat frozen pancakes in toaster. Reheating them this way they will have the very thin, crunchy layer on the sides of the pancakes.

 

A microwave can also be used to reheat frozen pancakes. Reheating them this way the pancakes will have a uniform soft texture.

by Kaboose recipe and photography

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