Whole Wheat Pancakes with Strawberry Sauce

I know that Valentine’s day is a corny “holiday” and its even worse if you’re single. But I realized when I was editing this photo of the stack of heart-shaped pancakes with pinky red strawberry sauce that these pancakes will work if you’re making them for your sweetheart or for yourself on one of the most lonely days of the year. Because depending on your point of view, these could either look like the perfect breakfast treat for your Valentine, or a strawberry sauce-bleeding broken heart if you’re single. Either way they’re cute, sweet, and healthy. What more could you ask for in a breakfast in bed? Or in a bitter reminder that you’re without a Valentine this year.

Recipe rundown:
Taste: Mildly sweet so you don’t feel guilty for inducing a sugar coma before 11a.m..
Texture: Surprisingly tender for being whole-wheat.
Ease: Easy-peasy
Appearance: One of the cutest things I’ve ever made. Got to love V-day.
Expense: For me the only thing I had to buy was frozen strawberries so it ended up being less than $5.
Pros: You can double the strawberry sauce recipe for all kinds of morning goodies.
Cons: I tend to like the crisp edges of pancakes so when you cut them into heart shapes it cuts off my favorite part. Good thing I don’t have to make them heart shaped.
Would I make this again? Yes

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Heart-Shaped Whole Wheat Pancakes

Yield: 4 servings

Ingredients:

Strawberry Sauce:
16 ounces strawberries, fresh or frozen (unsweetened, thawed)
1 teaspoon lemon juice
2 tablespoons maple syrup

Pancakes:
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup low-fat buttermilk
1/2 cup non-fat milk
1 tablespoon honey
1/4 teaspoon vanilla
Strawberry sauce, recipe follows
Confectioners' sugar, optional

Directions:

For the strawberry sauce:
Puree strawberries to a chunky puree. Heat them in a small saucepan over a low flame, until they are just warm. Stir in lemon juice and maple syrup.

For the pancakes:
Preheat oven to 200 degrees F. Preheat a large nonstick griddle or skillet over a medium-low flame.

In a medium bowl, whisk together the dry ingredients (flour through salt). In another medium bowl, beat together the eggs, buttermilk, non-fat milk, honey and vanilla.Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy.

Use a 1/3 cup measuring cup to ladle the batter onto the griddle or skillet. Flip the pancake when the top is bubbling and it is golden brown on the bottom. Then cook until the other side is golden brown. Hold on an oven proof plate in the oven until the entire batch is ready. If heart shape is desired, when all the pancakes are ready, cut them into heart shapes with a heart shaped cookie cutter. Ladle about 1/3 cup of the strawberry sauce onto each plate, place pancakes on top and sprinkle with confectioners' sugar, if using.

Adapted from Ellie Krieger's The Food You Crave

   

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11 Responses to “Whole Wheat Pancakes with Strawberry Sauce”

  1. #
    1
    Cheri — February 9, 2010 at 2:58 pm

    Too cute. Such a great idea. And, that strawberry sauce sounds divine.

  2. #
    2
    Pamela — February 11, 2010 at 2:03 pm

    When I first got this Ellie book, this very recipe was flirting with me and I so looked forward to trying it. I still haven't made them, though. I think you've just given me the push in the right direction. They look great.

  3. #
    3
    Bec — February 13, 2010 at 4:02 pm

    I was actually planning to make this recipe for my Valentine's Day breakfast tomorrow! Yours look beautiful, thanks for sharing.

  4. #
    4
    Alexandra — February 13, 2010 at 5:14 pm

    This is so going on my to-make breakfast list.

  5. #
    5
    Tessa — February 13, 2010 at 5:18 pm

    Cheri- Oh, it is :)

    Pamela- Same here! Its on the back cover and the first recipe, I'm glad I finally made it.

    Bec- I hope you do make it tomorrow :)

    Alexandra- Yay! Thank you.

  6. #
    6
    Jen @ My Kitchen Addiction — February 14, 2010 at 4:27 am

    These pancakes look so beautiful! I have seen this recipe a few times, but was never sure about it. Thanks for testing it out and giving us all a quick run-down!

  7. #
    7
    oneordinaryday — April 18, 2010 at 6:09 pm

    This is my favorite Ellie recipe. We've made it many times and the pancakes freeze great too.

  8. #
    8
    Mike — February 21, 2012 at 9:37 am

    I woke up craving pancakes (the last one I had was like 4 months ago) and found your awesome recipe. They're really less carbageddon than classic one but without sacrificing the taste!
    Thanks for sharing this!
    Peace
    Mike

  9. #
    9
    Ashlei — March 17, 2012 at 1:29 pm

    I love Ellie Krieger's recipes! To get the crisp edges on the pancakes you could pour the batter into the cookie cutter in the pan.

  10. #
    10
    Jenny — June 8, 2012 at 2:05 pm

    These pancakes were so light and fluffy! I used 1.5 cups of white whole wheat flour instead of the split all-purpose and whole wheat. I didn't have maple syrup so I used honey instead, but only about 1 tablespoon. I loved how tart the sauce came out. Thanks for such a great recipe!

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