Valentine Pancakes with Maple Raspberry Sauce
Original Kaboose.com recipe and photography
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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.
- 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
- In a large bowl whisk flour, sugar, baking powder, baking soda and salt to combine.
- Make a well in the dry ingredient. In the well add the buttermilk, egg and butter. Stir to moisten. It will not be smooth.
- 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.
- With 3-inch heart-shaped cookie cutter, cut pancakes into hearts.
- 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
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.
How kids can help
Measuring all the ingredients
Mixing the ingredients