Is there anyone else who agrees that breakfast might just be the most romantic meal of the day? The kind of breakfast that’s long and leisurely, enjoyed from the comfort of bed or at least while still in pajamas? Since my honey’s idea of heaven is a stack of fluffy pancakes drizzled with maple syrup, I’ll definitely be waking him up with these heart-shaped cranberry-studded ones on Valentine’s Day. I’ll set the scene with steaming cups of coffee in my bone china teacups, a bowl of ripe strawberries sprinkled with sugar and a small bunch of frilly white flowers. Keep reading for the details of this breakfast for two and the recipe for my heart-shaped cranberry buttermilk pancakes!
Cranberry Buttermilk Pancakes
*to make heart-shapes, use a pancake mold like this one.
- 1 1/2 cups unbleached all-purpose flour
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 cups buttermilk
- 6 tablespoons unsalted butter, melted
- 2 large eggs, at room temperature, separated
- 1/2 cup frozen cranberries, thawed
- In a medium bowl, stir together the flour, baking soda and salt. In a large bowl, combine the buttermilk, butter and egg yolks.
- In another medium bowl, beat the egg whites until stiff peaks form. Add the dry ingredients to the buttermilk mixture and stir just until combined. Using a rubber spatula, gently fold the beaten egg whites into the batter just until combined.
- Heat a lightly buttered griddle over medium-high. For each pancake, pour 1/4 cup of the batter on the hot surface to form a 4-inch circle. Sprinkle a few cranberries over the top. Cook until the top is set, about 2 minutes. Flip the pancakes and continue cooking until golden, about 1 minute longer. Transfer to a large plate and keep warm while you cook the remaining pancakes.
- Top with syrup and serve fresh berries on the side.
*makes 4 servings
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