Waitrose and Partners
Pink pancake hearts

Pink pancake hearts

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.

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  • Serves4
  • CourseBreakfast
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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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

  1. 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.

  2. 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.

  3. 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.

  4. Serve dusted with a generous amount of icing sugar. Add some strawberry dessert sauce and/or heart sprinkles, if using.

Cook’s tip

If you’re not happy with the shape of your hearts after cooking, simply adjust with kitchen scissors, whilst you keep the rest warm.

 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,488kJ/ 357kcals

Fat

21g

Saturated Fat

12g

Carbohydrates

32g

Sugars

9.7g

Fibre

1g

Protein

8.2g

Salt

0.6g

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