“I Love You” Cookie Pancakes

Best way to start a day strong is to begin with the most important meal of the day – a good hearty breakfast. So the same logic should apply on Valentine’s Day, right?

In case you’re fresh out of ideas on how to get your Valentine’s Day off to a fabulous start, we’ve got you covered! We think these heart-shaped cookie pancakes with beautiful fresh berry arrangement will do just the trick! Here’s to a Happy Valentine’s Day!

cookie pancakes_instagram

In case you were wondering, nope, I didn’t have a heart-shaped pancake cutter or mold… so I had to improvise and make my own. Tin foil really is your best friend in moments like these.

You start off with 2 wide strips of tin foil.

heart shaped pancake

Fold each strip over twice, so that each narrow strip is at least the same width as your index finger (oh alright, if you have remarkably slender fingers, then I’d say about 0.5′ or 1.5 cm in width. Yes, I have rather chubby fingers) and that it’ll also be just thick enough to stand on its own when the mold is complete.

heart shaped pancake2

Next, you’ll want to attache the two pieces of tin foil into one strip. I tried sticking one into the folds of another. Figured this would help secure the strip, so the mold won’t fall apart in the pan.

heart shaped pancake3

And then finally, you can free form the single strip in a heart shape. You may need to trim off the strip just a little, depending on how big your pan is. But voila, and then there was a heart-shaped pancake mold! Now we can get the batter going!

heart shaped pancake4

You Will Need:

  • 1 pack Immaculate Baking Co. ® refrigerated Vanilla Sugar Cookie Dough
  • 2 Eggs
  • Fresh blueberries and strawberries for garnish

How to Get the Dough Rolling:

  1. Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, break up cookie dough. Beat in eggs with electric mixer on low speed until well blended.
  2. Heat up saucepan/griddle and spray cooking spray or grease with butter. Place heart-shaped mold in middle of griddle/saucepan, and pour 1/4 cup batter in. Cook pancakes 4 to 5 minutes or until bubbly and dry around edges. Carefully remove mold before you flipping the pancake; cook other side 1 to 2 minutes or until deep golden brown. Keep warm.

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