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Crunchy Soup Topping

Crunchy Soup Topping

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Heart-Shaped Pancakes

Heart-Shaped Pancakes

Heart-Shaped Pancakes | Recipe

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Heart-Shaped Pancakes | Recipe

Nils – Head Chef

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Cooking Time:

20 min

Difficulty:

Easy

Persons

Ingredients

1 tsp

JS Coffee Kiss
250 g

plain flour
2 tbsp

sugar
2 tsp

baking powder
1/2 tsp

salt
2

eggs
420 ml

milk
50 g

butter, melted and cooled, plus more for the pan
large heart-shaped cookie cutter

Method

1

Sieve the flour into a mixing bowl, then stir in the Coffee Kiss, sugar, baking powder and salt.

2

Beat the eggs in a separate bowl. Then add the milk and melted butter to the eggs and mix well.

3

Pour the liquid ingredients into the dry ingredients and stir until everything is just combined. (Don’t overmix – you want your pancakes to be nice and fluffy.)

4

Preheat a non-stick frying pan over a high heat. Once hot, reduce the heat to medium and add a small amount of butter.

5

Grease the inside of your cookie cutter with a little extra butter, then place in the pan and spoon in about 3 tbsp of batter.

6

Fry the pancake for 1–2 minutes until bubbles appear on the surface and the edges look firm.

7

Carefully remove the pancake from the cutter, flip it and fry for a further 1–2 minutes until golden brown on both sides.

8

Remove the finished pancake from the pan and keep warm on a covered plate in a low oven.

9

Repeat the process with the remaining batter until you have a delicious stack to share.

Tip: Serve the warm heart pancakes with maple syrup, fresh berries, cream or chocolate sauce.

Nutritional information: (Per person)

Calories
475 kcal

Carbohydrates
69 g

Protein
13 g

Fat
17 g

Method

1

Sieve the flour into a mixing bowl, then stir in the Coffee Kiss, sugar, baking powder and salt.

2

Beat the eggs in a separate bowl. Then add the milk and melted butter to the eggs and mix well.

3

Pour the liquid ingredients into the dry ingredients and stir until everything is just combined. (Don’t overmix – you want your pancakes to be nice and fluffy.)

4

Preheat a non-stick frying pan over a high heat. Once hot, reduce the heat to medium and add a small amount of butter.

5

Grease the inside of your cookie cutter with a little extra butter, then place in the pan and spoon in about 3 tbsp of batter.

6

Fry the pancake for 1–2 minutes until bubbles appear on the surface and the edges look firm.

7

Carefully remove the pancake from the cutter, flip it and fry for a further 1–2 minutes until golden brown on both sides.

8

Remove the finished pancake from the pan and keep warm on a covered plate in a low oven.

9

Repeat the process with the remaining batter until you have a delicious stack to share.

Tip: Serve the warm heart pancakes with maple syrup, fresh berries, cream or chocolate sauce.

Nutritional information: (Per person)

Calories
475 kcal

Carbohydrates
69 g

Protein
13 g

Fat
17 g

Heart-shaped pancakes

When Valentine’s Day and Pancake Day align, you make pancakes for your Valentine! These heart-shaped pancakes rise up nice and thick and are delicious with mountains of fresh berries and smothered in maple syrup or chocolate sauce. Our Coffee Kiss is a tasty mix of cinnamon, almond and cocoa, adding a touch of elegance to an otherwise simple recipe. The perfect dessert for your Valentine’s meal for two!

More pancake recipes

In our pancake recipe collection, we have all sorts of pancake recipes to whet your appetite. Easy lemon and sugar pancakes that we all remember from childhood are a classic pancake recipe for Pancake Day. Or maybe you fancy something a little more extravagant – carrot cake pancakes perhaps? Or chocolate-stuffed pancakes with berries?

Ingredients

Persons

1 tsp

JS Coffee Kiss
250 g

plain flour
2 tbsp

sugar
2 tsp

baking powder
1/2 tsp

salt
2

eggs
420 ml

milk
50 g

butter, melted and cooled, plus more for the pan
large heart-shaped cookie cutter

Recipe

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