Valentine’s Day Pancakes
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons butter, melted or vegetable oil
1 large egg
Pure vanilla extract to taste – we like to add a lot!
few drops of pink, purple, or red food coloring
Optional: Assorted toppings such as butter, maple syrup, confectioners' sugar, fruit, honey, jam, whipped cream or chocolate syrup
1. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
2. In a medium bowl, whisk together milk, butter (or oil) & egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
3. Add a few drops of food coloring
4. Heat a large skillet or griddle over medium. I like to use butter when cooking pancakes instead of a non stick spray or oil because it gives more flavor.
5. Pour or scoop the batter onto the griddle for each pancake.
6. Cook until pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more.
7. Serve warm, with desired toppings. (For me that means MORE BUTTER!)
Makes approximately 12 pancakes
Recipe adapted from Martha Stewart
1. I usually double the recipe because I love having left over pancakes! I figure if I am going to make a mess I might as well make extra pancakes!
2. If you find that the batter is a little to runny/overmixed after adding the food dye just add a little more flour one tablespoon at a time.
3. If you do not have pink food dye just simply start by add a drop or two of the red and go from there. The batter will turn out pink!