I've been in Nottingham for the weekend with an amie of The Little Pancake Company and we made heart-shaped pancakes with chocolate chips, using a recipe for blueberry pancakes from BBC Good Food. We had to make a few adjustments as we were using plain flour rather than self-raising, and obviously chocolate chips rather than blueberries! Read our top tips below.
I bought a heart-shaped cookie cutter from Lakeland in order to get the shaped effect. An egg ring would work equally well. We placed the heart ring in the pan and then poured the batter in (careful not to make it too thick). Once it started to bubble, we carefully flipped it over, still in the ring. We then tapped the edges until the pancake fell back into the pan and removed the ring. The down side of this is that you can only do one at a time, so it's worth keeping them warm in the oven. The heart-shaped cutter also became more non-stick as the pancakes progressed so it's worth having 2 or 3. The chocolate chips were delicious though, and this recipe made a lovely thick batter. Definitely one to perfect!
* 200g self-raising flour
* 1 tsp baking powder
* 1 egg
* 300ml milk
* knob of butter & butter for cooking
* chocolate chips
Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter, and gently stir in the chocolate chips.
Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter.
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