Baked Blueberry Heart Pancakes
Stephanie Correa
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup buttermilk
- 1 egg
- 1 teaspoon mild cooking oil such as canola or safflower
- ½ cup fresh Chilean blueberries
- warm maple syrup for dipping
- Special equipment: 2 1/4-inch heart-shape silicone mold
Directions
1. Preheat oven to 350 degrees Fahrenheit.
2. In a medium mixing bowl, whisk together dry ingredients: flour, sugar, baking powder, baking soda, and kosher salt. Then add buttermilk, egg, and oil. Whisk until your batter is smooth and well blended. Fold in blueberries.
3. Pour batter into each heart mold ½ way full. Bake for 22 minutes. Remove pancake hearts from the mold and serve right away with warmed maple syrup for dipping.
4. You can also make these pancakes ahead of time, and warm them up in a toaster oven when you’re ready to serve.
Makes 8 pancake hearts – serves 2-3
Note: You can use this pancake recipe, or your favorite pancake mix, to make these adorable baked pancake hearts