Rose Garden Red Velvet Pancakes

For a very special pancake breakfast on Valentine's Day morning.

Ingredients - PANCAKES

• 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

• 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

• 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.