For a very special pancake breakfast on Valentine's Day morning.
Ingredients - PANCAKES
Qty |
Ingredients |
240ml |
Whole Milk |
2 |
Rose Garden Pyramid Tea Bags |
½ tsp |
Red Paste Food Colouring |
1 tsp |
Vinegar |
40g |
Butter |
1 |
Egg |
175g |
Plain Flour |
50g |
Sugar |
1 tbsp |
Cocoa Powder |
¼ tsp |
Salt |
¼ tsp |
Bicarbonate Soda |
½ tsp |
Baking Powder |
|
Metal Heart Cutters In Large, Medium And Small |
- Warm the milk over a medium heat (at least 85C) and add the tea bags. Reduce the heat to low and allow the tea to steep for 3 minutes. Remove 2 tbsp of the milk and set aside.
- Add the food colouring and whisk. Remove the tea bags and pour this mixture into a jug and add the vinegar.
- Melt the butter and add this to the milk.
- Whisk all of the dry ingredients together, gradually whisk in the liquid and then the egg until all incorporated.
- Heat a griddle or frying pan over low medium heat. Brush the pan and the heart cutters with oil and place this into the warmed pan.
- Pour the some of the mixture into the heart cutter filling about 1/3.
- Cook for about 30 secs. There should be very small bubbles on the surface and shouldn't be wet on the top.
- Remove the cutter, then immediately flip the pancake using a palette knife or spatula (or flip with the cutter).
- Cook for another 30-45secs and place on a plate. Repeat until the mixture is used up.
Ingredients - Strawberry Heart Sprinkle And Compote
Qty |
Ingredients |
100g |
Strawberries, Wash and Remove Stalks |
1 tbsp |
Strawberry Jam |
½ tsp |
Rosewater (Optional) |
- Cut slices of the strawberry to the thickness of a pound coin.
- Using a small heart cutter cut out a shape from the strawberry.
- With the remaining strawberry left after making the shapes, chop up and mix with the jam and rose water
Ingredients - Whipped Cream Cheese
Qty |
Ingredients |
75g |
Cream Cheese |
2 tbsp |
Icing Sugar |
50ml |
Double Cream |
2 tbsp |
Reserved Tea Infused Milk |
½ tsp |
Rosewater (Optional) |
- Combine all ingredients together in a bowl and whisk together until thick.
Arrange the cooked pancakes on a plate. Serve with dollops of whipped cream cheese, strawberry heart sprinkles and compote. Finish with a sprinkling of pistachios.
Any remaining pancakes can be frozen then defrosted and warmed in the microwave for 20 seconds.