Valentine’s Day may be over for another year, but I have one more heart themed recipe to share with you. These cute mini pancake stacks are topped with strawberry hearts and are a great way to say ‘I love you’ with a special breakfast any day of the year!
I really love making these cute mini pancakes (and the kids love eating them!), they’re fluffy, delicious and always seem much easier to get right than full sized ones! If you use a squeezy bottle to dispense the pancake mixture, it makes it really easy to get perfect circles too – just squeeze the mixture out over one spot in the pan and it will naturally spread out into a circle by itself.
If you’re feeling organised and want to get ahead, the pancakes can be made the night before and stored in the fridge until ready to serve – you can then pop them in the oven for a few minutes to warm through before serving with the strawberry hearts on top.
Strawberry Heart Topped Mini Pancake Stacks
Ingredients:
For the mini pancakes:
- 140g self-raising flour
- 1 tsp baking powder
- pinch salt
- 125ml milk (or dairy free alternative)
- 1 large egg
- 2 Tbsp vegetable oil
- 2 Tbsp honey
- 1 tsp vanilla extract
- pink or red food colouring (optional)
- butter or dairy free spread for frying
To serve:
- 6 large strawberries
- bamboo skewers
Method:
First, make the mini pancakes. These taste best when served warm from the pan but can also be made in advance and stored in an airtight container in the fridge for a day if necessary.
Measure out the flour and baking powder and sift into a bowl along with the salt.
In a separate jug or bowl, lightly whisk the egg then mix with the milk, oil, honey and vanilla extract.
Mix the wet and dry ingredients together then lightly whisk until well combined and lump free.
If using food colouring, add a few drops to the mixture then stir until the batter is completely pink.
Spoon the pancake mix into a sauce bottle or piping bag then leave to rest for 5 minutes while you heat up the pan. If you don’t have a sauce bottle or piping bag, just leave the mixture to rest in the bowl and use a teaspoon to make the pancakes instead.
Heat the pan over a medium heat, then drop in the butter and swirl around until completely melted.
Draw and then fill in mini circles of pancake mixture to make your pancakes, making sure you leave enough room between the pancakes to flip them over once ready. I find that using a pallet knife instead of a spatula makes it easier to flip these tiny pancakes.
Cook the pancakes until they start to bubble up, then flip them over and cook on the other side until golden.
Remove from the pan, place on a plate and repeat until all the mixture is used up.
If making in advance, leave the pancakes to cool then pop in an airtight container in the fridge until ready to serve.
Prepare the strawberry hearts: use a mini heart shaped cutter to cut a heart from each strawberry , then cut each strawberry heart in half.
Stack the mini pancakes, 4 or 5 to a pile. Push a strawberry heart onto a bamboo skewer, then push into a stack of pancakes to hold it all together, with the strawberry heart on top.
Repeat with the rest of the stacks.
Place on a platter or board and serve immediately.
Enjoy!
For more fun and easy food ideas for Valentine’s Day, check out the Fun Valentine’s Day Food section here on the Eats Amazing blog or pop over and follow my Valentine’s Pinterest boards for lots more fun ideas from around the web; Cute Valentine’s Day Food and Valentine’s Day for Kids.
Grace
Disclosure: This post contains some Amazon affiliate links; I may receive commission on items purchased through the links.
Strawberry Heart Topped Mini Pancake Stackers
Ingredients
For the mini pancakes:
- 140 g self-raising flour
- 1 tsp baking powder
- pinch salt
- 125 ml milk (or dairy free alternative)
- 1 large egg
- 2 Tbsp vegetable oil
- 2 Tbsp honey
- 1 tsp vanilla extract
- pink or red food colouring (optional)
- butter or dairy free spread for frying
To serve:
- 6 large strawberries
- bamboo skewers
Instructions
- First, make the mini pancakes. These taste best warm from the pan but can also be made in advance and stored in an airtight container in the fridge for a day if necessary.
- Measure out the flour and baking powder and sift into a bowl along with the salt.
- In a separate jug or bowl, lightly whisk the egg then mix with the milk, oil, honey and vanilla extract.
- Mix the wet and dry ingredients together then lightly whisk until well combined and lump free. If using food colouring, add a few drops to the mixture then stir until the batter is completely pink.
- Spoon the pancake mix into a sauce bottle or piping bag then leave to rest for 5 minutes while you heat up the pan. If you don’t have a sauce bottle or piping bag, just leave the mixture to rest in the bowl and use a teaspoon to make the pancakes instead.
- Heat the pan over a medium heat, then drop in the butter and swirl around until completely melted.
- Draw and then fill in mini circles of pancake mixture to make your pancakes, making sure you leave enough room between the pancakes to flip them over once ready.
- Cook the pancakes until they start to bubble up, then flip them over and cook on the other side until golden. Remove from the pan, place on a plate and repeat until all the mixture is used up.
- If making in advance, leave the pancakes to cool then pop in an airtight container in the fridge until ready to serve.
- Prepare the strawberry hearts: use a mini heart shaped cutter to cut a heart from each strawberry , then cut each strawberry heart in half.
- Stack the mini pancakes, 4 or 5 to a pile. Push a strawberry heart onto a bamboo skewer, then push into a stack of pancakes to hold it all together, with the strawberry heart on top. Repeat with the rest of the stacks.
- Place on a platter or board and serve immediately.
Enjoy this recipe? Why not save it to Pinterest so you can easily find it again!
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