Valentine’s Day Pancakes
A delightful brunch recipe featuring fluffy pancakes topped with fresh berries and maple syrup, perfect for celebrating love.
Ingrédients
Pancake Base Ingredients
- 1 cup all-purpose flour Can substitute with gluten-free flour.
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon sugar Adjust according to taste.
- 1 cup milk Almond milk or oat milk can be used as alternatives.
- 1 piece egg Can substitute with a flaxseed egg or chia seed egg for a vegan version.
- 2 tablespoons melted butter
Toppings
- 1 cup fresh berries (strawberries, raspberries, blueberries) Use any variety of fresh berries.
- to taste maple syrup Can also use agave or honey.
- to taste whipped cream Optional.
Instructions
Preparation
- Gather all your ingredients on the counter for a smoother cooking process.
- Measure out the flour, baking powder, salt, and sugar in one bowl.
- In a separate bowl, whisk together the milk, egg, and melted butter until well combined.
Cooking
- Combine the wet and dry ingredients by pouring the wet mixture into the dry. Stir until just incorporated.
- Preheat a non-stick skillet over medium heat. Make sure it is well-heated before cooking.
- Pour a ladle of batter onto the skillet, spacing them accordingly for flipping.
- Cook until small bubbles form on the surface, about 2–3 minutes.
- Gently flip the pancake and cook for an additional 1–2 minutes until golden brown.
- Keep cooked pancakes warm in a low-temperature oven if making multiple batches.
Serving
- Stack the pancakes high on a plate and top with fresh berries, maple syrup, and whipped cream if desired.
Notes
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, place cooled pancakes in a single layer with parchment paper between them and store in a freezer bag for up to a month.