Valentine's Day is only two weeks away. Thinking about breakfast in bed for your Valentine, kids, friend? (Or maybe even for your own sweet self?) Then a plate of raspberry heart shaped pancakes will do just fine.
Heart–shaped anything delights me (remember these cookies I wore as a necklace? What was I thinking?), so it's a wonder it took me so long to work my cookie cutters into a pile of pancakes. Certainly you don't have to do this extra step, and a plate of traditional, round pancakes will bring any recipient good cheer, but I find Valentine's Day to be whimsical enough to pull out all the stops. Cut and shape to your heart's desire, then put the trimmings right in your mouth!
Raspberries are delicious as an accompaniment to any sweet breakfast, but I found them particularly lovely inside these pancakes, as a replacement for some of the liquid. The pancakes have quite a bit of pluck due to the tart fruit, but I enjoy the bright notes of raspberry (I also don't mind the seeds). Served with a smidge of jam or dusting of confectioner's sugar, you'll be sure to make your loved one's morning. They're delicious plain as well!
1 cup flour
1 cup barley flour (or whole wheat flour will be fine, too)
1 tablespoon baking powder
1 teaspoon salt
1 cup raspberry puree (I used frozen berries which I microwaved before blending)
1/2 cup light brown sugar
1 teaspoon vanilla extract
1/3 cup yogurt
1 cup milk
3 tablespoons butter, melted (plus a little more for the pan)
Stir together the flours, baking powder and salt in a large mixing bowl. Set aside. Put the raspberries in a blender and blend on medium speed until smooth and liquidy (if you are starting with fresh raspberries, add a little of the milk). Next add the brown sugar, vanilla, yogurt , milk, egg and butter to the blender. Pulse until completely smooth. Fold the wet mixture into the dry, stirring slowly and stopping when evenly combined (try not to over mix the batter; it helps to keep the pancakes fluffy).
In a large pan, melt a little butter and pour about 1/3 cup batter for each pancake. Wait until bubbles appear then flip. Cook another minute or so. When all pancakes are finished, cut with a cookie cutter to desired heart shape. Keep warm in a 200° oven until ready to serve.
Related: Blueberry Buckwheat Pancakes from Martha of Not Martha
(Images: Leela Cyd Ross)