Heart-Shaped Pancakes with Strawberries
Fluffy, tender pancakes shaped like hearts, served with strawberries and Greek yogurt. A pretty breakfast made with simple ingredients.
- Time
- 25 min
- Serving
- 434 kcal
- Ingredients
- ≈ $1.17
- Protein
- 13 g
Ingredients
- 1 Wheat flour 55 g
- 2 Milk 2.5%pack 930 ml ≈ $0.88 70 ml
- 3 Eggspack 10 pcs ≈ $1.93 0.4 pcs
- 4 Sugar 10 g
- 5 Baking powder 3 g
- 6 Butterpack 180 g ≈ $1.58 10 g
- 7 Strawberriespack 400 g ≈ $3.50 70 g
- 8 Greek yogurtpack 250 g ≈ $1.80 45 g
- 9 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Melt the butter6 and let it cool slightly.
Mix the flour with sugar, baking powder, and salt.
Combine the wet and dry mixtures, stirring until smooth with no dry spots. Heat a skillet over medium heat. Pour batter into a heart-shaped metal mold or make round pancakes and cut into hearts after cooking.
Cook for 2–3 minutes per side, until bubbles form on the surface and the bottom is golden brown.
Slice the strawberries7. Serve pancakes with yogurt and strawberries.
Tips
- Why it works
- Let the butter cool after melting so the batter doesn't turn too greasy and spread in the pan. If it's hot, the pancakes will be fried rather than fluffy.
- Substitutions
- Replace the yogurt with sour cream (45 g), or use soft cottage cheese thinned with milk to the thickness of sour cream. Replace the strawberries with frozen ones, without thawing them first.
- Common mistakes
- If the batter is lumpy or too runny, the pancakes will be flat or raw in the middle. Check the thickness: a spoonful should hold its shape, but not run.
- Storing and reheating
- Keep in the fridge for 2 days in an airtight container. Reheat for 20 seconds in the microwave or 3 minutes in a dry pan without oil.
- Serve with
- Serve with tea or coffee on a weekend morning, when you want something festive but without pastry.
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