I served some to my kids this morning and my older daughter said, “Mommy, thank you for loving me.” *wipes tears*
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
1 cup flour
1 cup milk (whole or skim)
1 tablespoon sugar (could add more if you wish)
1 teaspoon baking powder
A quarter teaspoon salt
1 tablespoon vegetable oil (I used olive oil)
A quarter teaspoon vanilla extract (optional)
Mix that up. Don’t over mix. Also, don’t worry if it has some lumps. That makes fluffy pancakes.
Let your batter rest for about 5 minutes. This helps the gluten relax. Then pour the mixture into a ziploc/sandwich or any hard plastic bag. If you have a piping bag or bottle, used in decorating cakes, by all means, use it.
Create a small hole about the size of the tip of a marker at the sharp end of the bag. If you are using a piping bag, you should already have a hole on it so no need to create one. Heat a skillet on medium heat and oil it up. (Note: You can use the oiled pan to make many successive pancakes before oiling the pan again. You just need a little oil to prevent stickiness.) Then put your bag over the skillet and draw a heart.
You can see, the edges of my my heart are a tad crooked but that’s okay as long as it’s a heart. Lol
Fill the middle of your crooked or straight heart with more batter. (Note: the oil I have on the skillet here is a little more than needed. I used it to make many more pancakes.)
When it starts forming bubbles on top, it means one side is ready. Flip your pancake and let the other side cook.
My second heart came out looking more refined. Praise the Lord!
Repeat the heart drawing process and cooking until batter is finished. Here are my heart pancakes. They look different but that’s okay because all hearts are not the same, right?