Heart-shaped pancakes

Celebrate both Pancake Day and Valentine's Day with our easy recipe designed for lovers of all things sweet.

Find the full details below for these fluffy pink raspberry pancakes and tag someone in the comments who deserves a gorgeous treat like this in their life.

Serves 4
Prep – 10 mins
Cook – 15 mins

160g self-raising flour
2 tsp baking powder
2 tbsp caster sugar
125g raspberries (use frozen when not in season)
2 eggs
25g butter, melted, plus a little extra for frying
125ml dairy or plant milk
pink or red food colouring (optional)
Melted white chocolate, fresh raspberries or raspberry sauce, mini marshmallows and maple syrup, to serve

1. Tip the flour, baking powder, sugar, raspberries, eggs, butter and milk into a blender and whizz to a smooth batter. If you want your pancakes to have a vibrant pink colour you can add a little pink or red food colouring. The batter will keep chilled for up to a day.

2. Melt a knob of butter in a frying pan over a medium heat. Spoon 2 generous blobs of batter into the pan, so they are touching. Use the spoon to drag the bottom of the batter into a point, creating a heart shape. You can use a heart-shaped metal cookie cutter or a squeezy bottle for a neater shape, if you like.

3. Cook the pancakes for 2-3 mins, until cooked on the underside, then flip them over and cook for another couple of mins. Transfer to a baking tray and keep warm in a low oven. Clean the pan with a little kitchen paper between each new batch of pancakes, melt some more butter and continue cooking until the batter has been used up.

4. Serve a stack of pancakes with any toppings you like, we’ve used melted white chocolate, raspberry sauce, mini marshmallows and maple syrup.

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Видео Heart-shaped pancakes канала BBC Good Food