4minutes cooking time
For the Pancake
- 240g Allinson Plain White Flour
- 30g Cocoa Powder
- 2 tsp Baking Powder
- ½ tsp Bicarbonate of Soda
- ½ tsp Salt
- 450ml Milk
- 2 tbsp White Wine Vinegar
- 120g Billington's Unrefined Golden Caster Sugar
This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons.
- 2 Free Range Eggs
- 1 tbsp Red Gel Food Colouring
- 3 tsp Nielsen Massey Vanilla Extract
We always recommend using an extract rather than essence when baking. Our favourite extract is Nielsen-Massey, it gives consistently great results, the vanilla pods are hand picked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavour compounds
- 80gUnsalted Butter (Melted)
For the Decoration
- 50g Melted White Chocolate
- To Serve Treat Chocolate Sauce
- To Serve Mixed Berries
- Large Bowl
- Heart Shaped Cutter
- Frying Pan
Mix together the salt, baking powder, bicarbonate of soda, cocoa powder and plain flour in a large bowl until evenly distributed.
In a separate bowl whisk together the milk and white wine vinegar and set aside for a few minutes.
After a few minutes have passed, whisk into the milk mixture the eggs, sugar, food colouring gel and melted butter until fully incorporated.
Gradually add in the dry mixture and continue to mix until smooth.
Pour the mixture into a heart shaped cutter placed on a greased, preheated frying pan.
Cook until bubble begin to appear then flip over and continue to cook for 1-2 minutes.
Serve drizzled with melted white chocolate, milk chocolate sauce and berries
Who says you are only allowed to enjoy pancakes one day of the year? These delicious red velvet heart pancakes are the perfect treat for an indulgent weekend breakfast or even to surprise your loved one on Valentines day. They taste great, complimented by a scoop of ice cream or just simply drizzled in chocolate. So moreish you will want to keep the whole batch to yourself.
This recipe is courtesy of Baking Mad.com. https://www.bakingmad.com