RCI-BR.008.0086.001
Heart-shaped Strawberry Pancakes
Heart-shaped Strawberry Pancakes from the Recidemia collection
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- container of fresh strawberries1 Largewashed
- Raspberries and blueberries1 unitwashed
- 1¼ cups
- ¼ cup
- lemon juice pancake mix (all ingredients listed on the box of pancake mix)1 teaspoon
- heart-shaped cookie cutter1 Large
Method
1
Prepare the pancake batter according to package directions on the box of pancake mix, adding 1 teaspoon of lemon juice to enhance the flavor.
2
Wash and hull the strawberries, then slice them lengthwise into thin, even pieces for even cooking and plating.
5 minutes
3
In a small saucepan, combine the strawberry preserves and apple juice over medium heat, stirring until smooth and slightly warm to create a glaze for topping.
5 minutes
4
Heat a non-stick skillet or griddle over medium heat and lightly butter or oil the surface to prevent sticking.
2 minutes
5
Pour pancake batter onto the hot griddle to form round pancakes of uniform thickness, cooking until bubbles form on the surface.
2 minutes
6
Flip each pancake carefully and cook the second side until golden brown and cooked through.
2 minutes
7
Transfer the warm pancakes to a cutting board and use the large heart-shaped cookie cutter to cut each pancake into a heart shape, working carefully to preserve the pancake structure.
8
Arrange the heart-shaped pancakes on individual serving plates and drizzle with the warm strawberry-apple juice glaze.
1 minutes
9
Top each pancake with sliced fresh strawberries, raspberries, and blueberries, distributing them evenly across the surface for an attractive presentation.
2 minutes
10
Serve immediately while the pancakes are still warm, optionally with additional toppings such as whipped cream or maple syrup on the side.