When we were kids my Grandma made us silver dollar pancakes with ‘soured’ milk, eggs, flour, and a pinch of sugar. Fast forward a few decades, silver dollar pancakes have evolved! We enjoy buttermilk pancakes with blackberry compote in the summer and today I am sharing how to make heart shaped buttermilk pancakes for Valentine’s Day!
What’s the secret to making fluffy pancakes?
Some pancakes are flat. Heart shaped buttermilk pancakes are big a fluffy! So what’s the secret to making fluffy pancakes?
First, don’t over mix your pancake ingredients. When you combine the ingredients and begin to stir, you’ll notice a few lumps. That’s okay.
Because heart shaped buttermilk pancakes are larger than a traditional flat pancake the cooking method will be slightly different.
How to grill fluffy heart shaped buttermilk pancakes
Start with a cast iron skillet. This is the one I use.
Next, butter the inside of the heart molds so the batter doesn’t stick to the sides when you lift the mold.
Begin with a hot grill surface. Using a medium flame, I preheat my skillet prior to grilling. When the skillet is hot I add a tablespoon of butter and reduce the heat to simmer/low. Using a napkin, I wipe the surface of the skillet so there is no butter pooling.
Pour the batter into the heart molds. I fill my almost to the top. Here’s the tricky part. You don’t want to lift the mold up until the batter has set. If you are starting to see some bubbling, that’s usually a sign the your pancake is ready to flip.
- 1 and 1/4 cup of all-purpose flour
- 4 TB sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1 cup sour cream
- 1 egg
- 2 teaspoons of vanilla extract
- chocolate chips, blueberries, maple syrup, butter ~ for topping
These are super fluffy so they will cook slower than a traditional pancake.