HEART HEALTHY PANCAKES
presented by Deacon Timothy Pratt Bed & Breakfast Note: These are low fat, low cholesterol, but very tasty, light and fluffy pancakes! I like to seve these to guests on special occasions, such as birthdays, (with a candle), anniversaries, etc. Breakfast is served on fine china; with crystal, silver, fresh flowers and candlelight.
Provided by SnowHat
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine dry ingredients in large bowl.
- Add milk, corn oil, and mix until just moistened.
- Beat egg whites in small bowl until stiff peaks form.
- Fold into batter.
- Place on greased griddle (medium high).
- When bubbles begin to form, flip pancakes.
- Serve with strawberry garnishes and warm real Vermont maple syrup.
HEART PANCAKES
This is the perfect breakfast treat for your loved ones.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes twelve 4-inch pancakes
Number Of Ingredients 7
Steps:
- Preheat griddle to 375 degrees, or heat griddle pan over medium-high heat. Whisk flour, sugar, baking powder, and salt in medium bowl. Add egg, milk, and 2 tablespoons melted butter; whisk to combine. Batter should have small to medium lumps.
- Preheat oven to 175 degrees. Test griddle by sprinkling with a few drops of water. If water bounces and spatters, it is hot enough. With paper towel, brush 1/2 teaspoon butter onto griddle. Wipe off excess.
- Fill a pastry bag fitted with a 1/4-inch plain round tip with batter; twist end of bag, and secure with rubber band. Working in batches, pipe heart shapes, drawing V of batter in center of hearts to fill, on heated griddle. When pancakes have bubbles on top and are slightly dry around the edges, about 2 minutes, flip over. Cook until golden on the bottom, about 1 minute.
- Repeat with remaining batter, using 1/2 teaspoon butter on griddle for each batch, keeping finished pancakes on a heat-proof plate in the oven until ready to serve.
HEART PANCAKES
Provided by Food Network
Categories main-dish
Time 35m
Yield About 24 small pancakes
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the flour, baking powder and salt.
- In another bowl, combine the milk, sour cream, vanilla bean paste and egg. Whisk together until smooth. Slowly pour the melted butter into the milk mixture while you continue to whisk.
- Make a well in the flour mixture and pour in the wet ingredients. Stir with a wooden spoon until the batter is smooth. At this point, if the batter seems too thick, stir in a few tablespoons of milk. Transfer the batter to a squeeze bottle.
- Heat a griddle over medium-high heat and spray with nonstick cooking spray. Pipe two 3-inch dollops of batter next to each other and just touching. Using a toothpick, drag the batter down to form the point of the heart. Add a few blueberries if using, gently pressing them into the batter. Continue with additional batter to make more pancakes. Wait until you see bubbles start to rise from the batter and peek underneath the pancakes to make sure they're uniformly golden brown. If so, flip! Continue cooking until the second side is golden brown. Continue with the remaining batter. Serve immediately.
HEART-SHAPED WHOLE-WHEAT PANCAKES WITH STRAWBERRY SAUCE
Provided by Ellie Krieger
Categories main-dish
Time 50m
Yield 4 servings (serving size 2, 5-inch pancakes)
Number Of Ingredients 15
Steps:
- Preheat oven to 200 degrees F. Preheat a large nonstick griddle or skillet over a medium-low flame.
- In a medium bowl, whisk together the dry ingredients (flour through salt). In another medium bowl, beat together the eggs, buttermilk, non-fat milk, honey and vanilla.
- Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy.
- Use a 1/3 cup measuring cup to ladle the batter onto the griddle or skillet. Flip the pancake when the top is bubbling and it is golden brown on the bottom. Then cook until the other side is golden brown. Hold on an oven proof plate in the oven until the entire batch is ready. When all the pancakes are ready, cut them into heart shapes with a heart shaped cookie cutter. Ladle about 1/3 cup of the strawberry sauce onto each plate, place pancakes on top and sprinkle with confectioners' sugar, if using.
- Puree strawberries to a chunky puree. Heat them in a small saucepan over a low flame, until they are just warm. Stir in lemon juice and maple syrup.
Nutrition Facts : Calories 306 calorie, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 96 milligrams, Sodium 628 milligrams, Carbohydrate 58 grams, Fiber 5 grams, Protein 12 grams, Sugar 21 grams
HEART HEALTHY HARVEST PANCAKES
This is what I threw together for breakfast this morning and my kids and husband loved them. If you have picky eaters just don't tell them there is squash, they will never know! Canned pumpkin puree can be substituted for the squash. I made them about 3-4 inches across and came up with 16 pancakes.
Provided by DbKnadler
Categories Breakfast
Time 40m
Yield 16 pancakes
Number Of Ingredients 10
Steps:
- Mix all ingredients together in a medium bowl.
- Preheat skillet to med-high heat. As long as your skillet is preheated properly you should not need to add any fat to the pan.
- Using a small ladle, ladle mix into skillet and let cook 4-5 minutes per side, until golden brown.
- Enjoy topped with maple syrup, or for a healthier version, you can top with warmed cinnamon applesauce.
Nutrition Facts : Calories 76.4, Fat 0.7, SaturatedFat 0.2, Cholesterol 13.8, Sodium 147.6, Carbohydrate 14.8, Fiber 2.3, Sugar 1, Protein 3.8
HEART-SHAPED PANCAKES WITH CHOCOLATE
I make these heart-shaped pancakes every year for Valentine's Day and for special occasions. You can of course use other cookie cutter shapes as well. This recipe makes either 8 pancakes or 4 stuffed double-layer pancakes.
Provided by Ita
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter in a microwave-safe dish for 10 seconds. Let cool.
- Whisk egg yolk into cooled butter with a fork. Sift flour and baking powder into a large bowl; stir in sugar. Whisk in egg-butter mixture and 3/4 cup plus 2 tablespoons buttermilk until a smooth, thick batter forms. Add more buttermilk, 1 tablespoon at a time, if batter is too thick.
- Melt 1 teaspoon butter in a nonstick skillet over high heat. Reduce heat and pour batter onto the hot skillet using a ladle. Cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Transfer to a warm plate. Repeat with remaining batter.
- Use a large heart-shaped cookie cutter to cut out hearts. Place a few chocolate pieces on top of 1 warm pancake and sandwich another pancake on top. Repeat with remaining pancakes. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 450.4 calories, Carbohydrate 65.6 g, Cholesterol 67.1 mg, Fat 16.8 g, Fiber 1.9 g, Protein 10.1 g, SaturatedFat 9.9 g, Sodium 257.9 mg, Sugar 22.5 g
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- In a medium bowl, combine milk, yogurt, eggs, maple syrup, melted butter, and vanilla extract. Whisk until combined.
- Heat a griddle or pan to medium low heat. Coat with cooking spray. Spray the inside of a heart shaped cookie cutter with cooking spray. Place the cookie cutter on the griddle or pan and fill with about 1/4 cup of pancake batter. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Remove cookie cutter and flip carefully with a spatula. Cook until browned on the underside, 1 to 2 minutes more. Continue making pancakes until the batter is gone.
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