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Valentine's pink pancakes recipe

2 ratings

Kick off your Valentine's Day with breakfast in bed by making this Valentine's pink pancakes recipe. Made using pancake mix for an easy shortcut, serve the fluffy pink pancakes with a warm berry and citrus compote for a sweet brunch. See method

Serves 2
15 mins to prepare and 10 mins to cook
527 calories / serving
Vegetarian

Ingredients

For the compote

150g frozen mixed berries
1½ tbsp icing sugar, plus extra for dusting
½ tsp vanilla bean paste
½ orange, zested and juiced

For the pancakes

1 tsp baking powder
155g pancake shaker mix
pink food colour gel
20g butter, cubed

Each serving contains

Energy
2210kj
527kcal 26%
Fat
17g 24%
Saturates
8g 38%
Sugars
24g 27%
Salt
2.3g 39%

of the reference intake
Carbohydrate 80.5g Protein 10.7g Fibre 7g

Method

First, tip all the compote ingredients into a small saucepan and bring to the boil. Reduce to a simmer and cook for 8-10 mins, stirring occasionally, until the sauce is syrupy but the berries are still holding their shape. Set aside.
Next, make the pancakes. Add the baking powder to the shaker, reseal and shake to combine. Pour 180ml of water and a generous squeeze of the pink food gel into the mix, reseal and shake for 2 mins until smooth. If you would like the batter to be a more vibrant pink, squeeze in an extra drop of food gel at this stage and shake to combine.
Add a cube of butter to a large, nonstick frying pan over a medium-high heat and, working in batches, pour the batter into the pan to create roughly 8cm pancakes. Cook for 1-2 mins until bubbles appear in the batter. Flip and then cook for a further 1-2 mins until risen and fluffy. Repeat with the remaining mixture.
Cut the pancakes into hearts using an 8cm heart-shaped cookie cutter. Stack the pancakes on a plate, drizzle with the compote and dust with icing sugar to serve.

See more Valentine’s recipes