If you’d like to make something special for that certain someone this Valentine’s Day, why not say I Love you with breakfast in bed? And if you’re going to do that, why not make sure that the meal you serve is fit for the occasion and make it heart shaped as well?
While Valentine’s Day was certainly part of the inspiration for this dish, the clincher for me was finding a set of silicone pancake molds at the local grocery. The set is made by Good Cook, but if these aren’t available at your local store, you can get a pair of Silicone Solutions Heart Pancake Molds
The really nice thing about making pancakes for a breakfast in bed is that if you have children, they can help with the occasion. Little hands are wonderful at stirring and adding ingredients to the bowl, and you’ll find that they’re quite eager to help. (This accomplishes the most difficult part of an exercise of this type. It keeps the kids from waking said significant other before the time is ripe, while teaching them some cooking skills in the process.)
Another nice point is that since you’re making your own syrup, you know exactly what’s in the breakfast or brunch you’re serving. As far as sweet toppings go, this simple fruit syrup is relatively good for you, even with the sugar, and kids will eat it up as quickly as adults. The fruit is healthy, and if it happens to be blackberry season, it’s even better with fresh picked berries.
This recipe is an adaptation of my go-to pancake recipe, found in The Betty Crocker Cookbook under breads. I use this basic recipe for just about all of my pancake creations, with additions and subtractions as needed, from ultra sweet to supremely savory. (Think beer batter pancakes with caramelized onions and sausage.)
So take a few minutes and make Valentine’s Day special, won’t you? If not, just make these as regular ol’ flapjacks and enjoy the syrup. The choice is yours, really.
- 1/2 package frozen blackberries, thawed, with all juices
- 1/2 cup orange juice
- 3/4 cup sugar (approximate)
- 1/2 tsp. honey (optional)
- 1 large egg
- 1 cup all-purpose flour
- 3/4 cup milk
- 1 tbsp. sugar
- 2 tbsp. vegetable oil
- 3 tsp. baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 – 3/4 cup semi-sweet or dark chocolate chips
Instructions
(Note: This syrup may be made up to a week in advance of using and stored in an airtight container in the refrigerator. Simply reheat before serving.)
If berries are still frozen: Place berries in a bowl with 1/2 of the sugar and stir to coat. Microwave on medium setting for about 3 minutes, in 1 minute increments, until completely thawed. Allow to cool completely, then continue as below.
Place berries and juices in a bowl with all of the sugar. Stir to coat berries evenly and allow to macerate at room temperature for at least 20 minutes.
Mash berries slightly with the back of a fork and stir to ensure that the sugar coats the berries evenly. Pour mixture into a small saucepan with orange juice and honey (optional) and put over medium heat. bring to a simmer, reduce heat to low and allow to simmer until mixture reduces by 1/4 (about 12 minutes). Let stand at least 5 minutes before serving.
In a medium bowl, beat egg until fluffy. Beat in all remaining ingredients, except chocolate, until just smooth. (for a thinner batter, add 1 or 2 additional tablespoons of milk.) Add chocolate and stir a few times to distribute the chips.
Heat griddle or nonstick skillet over medium heat, or if using an electric griddle, to 375° F. (To test heat, sprinkle with a few drops of water. if bubbles jump and skitter around the griddle, the heat is perfect.) Place heart shaped mold on the surface of the pan and spray surface with nonstick cooking spray.
For each pancake, use just a bit less than 1/4 cup batter that is thin enough to flow to the shape of the mold, but not thin enough to run out from under the edges (This may take a bit of experimentation.) Cook until pancake is bubbly on top, puffed and beginning to rise over the top of the mold (if it’s a little guy like mine) at the edges. flip pancake and mold together and cook the other side until it is golden brown.
Store pancakes in a 200 degree oven, directly on the oven rack, while cooking remaining pancakes.
Serve drizzled with blackberry syrup and a few orange wedges, just for color.
What I would have done differently had I thought of it at the time:
I think I would have simply sprinkled the chips into the batter once it was in the mold so that the distribution was a bit more even and perhaps sprinkled some powdered sugar over the plate before adding the syrup and garnish, but regardless, these are so scrumptious that I had to give you all another look!
Links to other recipes like this:
- Whole Wheat Chocolate Chip Pancakes, from Fun and Food
- Raspberry Chocolate Chip Pancakes, from More than Burnt Toast
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{ 15 comments… read them below or add one }
They look so cute and delicious. I love chocolate chip pancakes, but I love them more when they are chocolate chip and banana pancakes. Hehehe. I will look into buying some silicone molds, they seem to be very useful, and cute, of course.
Ben,
The set I got had one heart, one perfect circle and a star shape. The nice thing about them for me is that I can make my pancakes and eggs identically sized, and I prefer eggs on top of my pancakes!
Also, these molds are heat proof to 425 egrees, so you could feasibly use them to mold anything from eggs to hard candies or chocolate. The only limit is your creativity
looks very delicious! Love how you’ve made the shapes! :D
I can only hope that these could be waiting for me on Valentine’s Day…sigh!!!!
Those look awesome! I wish someone would make me heart shaped pancakes!
I recipe made regular choc chip pancakes and I definitely recommend sprinkling the chips on after you’ve poured the batter into the pan, it works out really well.
Wonderful recipe, they look delish; shall pass it on to hubby to make for Moi on V Day. :)
Those look so fantastic! Blackberries are my favorite fruit. The heart mold is pretty awesome too!
That looks so great! It reminds me of the pancakes I had in Amsterdam! You should submit the recipe to our Valentine’s Day Contest! :)
that is such a cool variation! and so in time for Valentine’s day! and it has chocolate chips and blackberry! awesome!:)
Thanks for linking to me Jerry!
They were delicious! Our little one had such a great time eating them.
They sound wonderful
Very cute and I really like the syrup :)
Love these! I think I should look into purchasing some pancake molds because mine never form any type of cute shape, let alone a heart.
Those look and sound wonderful! Would you consider sharing your savory pancake recipe?
The kids are are going to love this…just in time for Valentines Day! Thanks for sharing.
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