Heart Shaped Pancakes

Every year, without fail, we have heart shaped pancakes topped with whipped cream and strawberries for our Valentine's breakfast. My kids love it! And let's face it I love it too. I love making things, especially holidays, more special for my kids.

So here is how you do it. Use the recipe found below for the batter. Using a large spoon, drop some of the batter making a circle and drag part of that batter down diagonally to the left. Take another spoon full of batter, off to the right of the first circle, make another circle and drag part of that batter diagonally to the left meeting the end of the last diagonal line you made. You might need to add extra batter to the diagonal slants. Don't worry, they won't all be perfect as you can see from my picture. It takes just a little bit of practice, but not much. They are pretty easy and as long as you get the basic shape they'll look just great.

Then top with whipped cream and cut strawberries, yummy! I tried to cut the strawberries into heart shapes too, but that never seems to work out for me. Oh well at least I tried. :] Have fun with it, and happy baking!
Heart Shaped Whole Wheat Pancakes

Ingredients

3 cups whole wheat

3 tablespoons baking powder

1/2 teaspoon salt

3 cups rice milk

3 eggs

1/4 cup vegetable oil

1 teaspoon vanilla extract

3-6 drops of red food coloring

Directions

Mix whole wheat, baking powder and salt in a large bowl. Then add eggs, milk, oil, food coloring, and vanilla and mix well. If you like your pancakes a little more thin you can add more milk. Pour onto a 375* griddle. Turn when bubbles begin to pop and edges begin to dry. Top with whipped cream, recipe below, and fresh cut strawberries. Enjoy your fun Valentine's Breakfast!

Whipped Cream

Ingredients

2 cups heavy whipping cream

1/2 cup organic powdered sugar

1 teaspoon vanilla extract

Directions

Pour cream into a large mixing bowl. Start mixing on low speed and gradually increase speed until cream beings to thicken and soft peaks form. Turn mixer off. Then add sugar and vanilla. Turn mixer back on starting with a slow speed, increasing as the sugar and vanilla mix in. Mix until stiff peaks form. Keep refrigerated when not using.