Heart Shaped Whole Wheat Pancakes with Strawberry Sauce
Start your morning with a touch of romance by whipping up these Heart Shaped Whole Wheat Pancakes with Strawberry Sauce! Perfect for Valentine’s Day, anniversaries, or just a cozy brunch, this recipe combines wholesome whole wheat flour with a hint of vanilla and honey for naturally sweet, fluffy pancakes. The real star, however, is the luscious homemade strawberry sauce, simmered to perfection with fresh strawberries, a splash of lemon juice, and just the right amount of sugar for a vibrant, fruity topping. Crafted with care using a heart-shaped cutter, these golden pancakes make a charming presentation for any special occasion. Easy to prepare in under 30 minutes, they’re a delightful combination of hearty and elegant, perfect for pairing with whipped cream or extra strawberries for the ultimate breakfast treat.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 large Egg
- 1 cup Milk (preferably low-fat or whole milk)
- 1 teaspoon Vanilla extract
- 1 tablespoon Honey (or maple syrup)
- 2 tablespoons Unsalted butter (melted)
- 2 cups Fresh strawberries
- 2 tablespoons Granulated sugar
- 1 teaspoon Lemon juice
- 2 tablespoons Water
Instructions
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
In a separate medium bowl, mix the egg, milk, vanilla extract, honey, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and gently whisk until the batter is smooth. Avoid overmixing.
Heat a non-stick griddle or skillet over medium heat and lightly grease it with butter or oil.
To make heart-shaped pancakes, use a metal heart-shaped cookie cutter. Place the cutter on the hot griddle and pour pancake batter inside, filling about halfway. Once the edges set, lift the cutter off carefully and repeat for additional pancakes.
Cook the pancakes for about 2-3 minutes, or until small bubbles form on the surface. Flip and cook the other side for another 2-3 minutes or until golden brown. Remove and keep warm.
To make the strawberry sauce, combine fresh strawberries, granulated sugar, lemon juice, and water in a small saucepan over medium heat.
Cook the mixture, stirring occasionally, for 8-10 minutes or until the strawberries soften and break down to create a thick sauce. Use a fork or potato masher to slightly mash the strawberries for a chunkier texture, or blend for a smoother sauce.
To serve, stack the heart-shaped pancakes on a plate and drizzle generously with warm strawberry sauce. Optionally, garnish with whipped cream or extra fresh strawberries.
Nutrition Facts
Calories |
1088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 1890 mg | 82% | |
| Total Carbohydrate | 168.2 g | 61% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 70.4 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 427 mg | 33% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1394 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
