Pink pancake hearts

Name: Pink pancake hearts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 125 g self-raising flour; 25 g caster sugar; ½ tsp baking powder; 300 ml Essential Soured Cream; 4 tbsp whole milk; 1 British Blacktail Free Range Large Egg; ½ tsp vanilla bean paste; 25 g butter, melted; Cooks’ Ingredients Pink Gel Colouring, for decorating; A little vegetable oil, for greasing; Icing sugar, for dusting; Cooks’ Ingredients Sugar Hearts and strawberry flavour dessert sauce, to serve (optional)

These easy pancakes are delicious as well as pretty. Try serving them with mixed berries (either fresh or from frozen in a compote) with some lightly whipped cream or thick Greek yogurt.

0 out of 5 stars(0) Rate this recipe

Serves4
CourseBreakfast
Prepare10 mins
Cook20 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

125g self-raising flour
25g caster sugar
½ tsp baking powder
300ml Essential Soured Cream
4 tbsp whole milk
1 British Blacktail Free Range Large Egg
½ tsp vanilla bean paste
25g butter, melted
Cooks’ Ingredients Pink Gel Colouring, for decorating
A little vegetable oil, for greasing
Icing sugar, for dusting
Cooks’ Ingredients Sugar Hearts and strawberry flavour dessert sauce, to serve (optional)

Method

Mix the flour, sugar and baking powder together in a bowl with a pinch of salt. Whisk the soured cream, milk, egg, vanilla and melted butter together in a jug, then pour this liquid into the bowl with the dry ingredients. Whisk well until smooth.
Divide equally between 3 bowls. Mix the first with about ½ tsp pink food gel, the second with ¼ tsp gel and the third with ⅛ tsp gel, adding more or less to get your preferred colour. Pour into 3 squeezy bottles with fine nozzles if available. If not, use disposable piping bags or just a teaspoon. Warm a large frying pan over a medium heat. Wipe with a little vegetable oil. Reduce the heat to low.
Using a steady stream of batter, carefully draw the outline of a heart (about 10cm in size) into the pan, then use more mixture to fill in the middle. Cook gently for 2-3 minutes, or until drying on the surface with small bubbles appearing. Flip over for about 30 seconds to seal the other side, without it browning, or until cooked through. Work in batches or individually if easier. Repeat with all the mixture to make 4 pancakes from each colour, keeping the cooked pancakes warm.
Serve dusted with a generous amount of icing sugar. Add some strawberry dessert sauce and/or heart sprinkles, if using.