New This Month

Heart Pancakes

24

This is the perfect breakfast treat for your loved ones.

  • Yield: Makes twelve 4-inch pancakes

Photography: Lisa Hubbard

Source: Martha Stewart Living, February 2000

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 cup milk
  • 2 tablespoons unsalted butter, melted and cooled slightly, plus 1 tablespoon for griddle

Directions

  1. Preheat griddle to 375 degrees, or heat griddle pan over medium-high heat. Whisk flour, sugar, baking powder, and salt in medium bowl. Add egg, milk, and 2 tablespoons melted butter; whisk to combine. Batter should have small to medium lumps.

  2. Preheat oven to 175 degrees. Test griddle by sprinkling with a few drops of water. If water bounces and spatters, it is hot enough. With paper towel, brush 1/2 teaspoon butter onto griddle. Wipe off excess.

  3. Fill a pastry bag fitted with a 1/4-inch plain round tip with batter; twist end of bag, and secure with rubber band. Working in batches, pipe heart shapes, drawing V of batter in center of hearts to fill, on heated griddle. When pancakes have bubbles on top and are slightly dry around the edges, about 2 minutes, flip over. Cook until golden on the bottom, about 1 minute.

  4. Repeat with remaining batter, using 1/2 teaspoon butter on griddle for each batch, keeping finished pancakes on a heat-proof plate in the oven until ready to serve.

Reviews Add a comment

  • srick0504
    27 NOV, 2010
    I just made these for the first time today and absolutely loved them! However, I used leah977 edits to the recipe (extra 1/4 c. flour and buttermilk instead of plain milk). They were so soft and fluffy. I will definitely make these again!
    Reply
  • leah977
    3 OCT, 2010
    I have been making these pancakes for 10 years now... ever since the recipe was first published. They are a staple of our Saturday morning Family breakfasts! Something to note: as a previous poster mentions, this batter, as written, is very thin. We sometimes add an extra 1/4 c. flour and use buttermilk instead of plain milk to get a fluffier more "restaurant quality" pancake. Personally, I like the original recipe!
    Reply
  • ChefTBaks
    14 FEB, 2010
    The batter was watery (turned out almost like crepes). I used a heart shaped cookie cutter to cut out little hearts from the "crepes" that I made. Tasted good though.
    Reply
  • KristinaLyn
    21 FEB, 2009
    I just made this recipe..It was great... I put banana and pecans in the recipe. It was really good.. better than restaurants or from a mix! And this was my first time ever making pancakes of any sort! If someone puts something on here about how awful theirs turned out.. it's just because they made them that way.
    Reply
  • Nayda
    30 JAN, 2009
    Simply Awesome as Ussual!!!!
    Reply
  • greyhoundmama
    14 FEB, 2008
    I did this this morning, only I added red food coloring to the batter.
    Reply
  • greyhoundmama
    14 FEB, 2008
    I did this this morning, only I added red food coloring to the batter.
    Reply
  • kristenmisten
    14 FEB, 2008
    My kids love this idea. WE do it every valentines day.
    Reply
  • sewing123
    14 FEB, 2008
    I did this morning and everyone loved it. I added some blueberries so it was not only heart shaped but good for your heart too!
    Reply