Sweetheart Strawberry Pancakes!

Surprise your sweetheart this Valentine’s Day with something sweet: breakfast in bed. These homemade pancakes are fantastic with just better and syrup, and are a Sunday morning staple in my house, but topped with fresh, heart-shaped strawberries and homemade whipped cream they become a Valentine’s Day treat.


Strawberry topping:

1-lb strawberries

2 tbsp. lemon juice

1/4 – 1/2 cup sugar


1 1/4 cup flour

3 tsp. baking powder

1 tbsp. sugar

1/2 tsp. salt

1 egg

1 cup milk

2 tbsp. vegetable oil

(makes about a dozen small pancakes)

Strawberry Whipped Cream:

1 pint heavy or whipping cream

1 tsp. vanilla extract

2 tbsp. sugar

Juice from strawberries

Remove the strawberry stems. Cut a notch in the top to make the strawberry slices heart-shaped. Slice the strawberries into thin slices. Throw the cut out notch into the bowl too.

Mix the strawberry slices with the sugar and lemon juice. Use less sugar for really sweet, fresh berries, and more for more tart berries. To properly macerate the strawberry topping, let the strawberries sit in the lemon and sugar at least an hour (up to two hours).

Tip: If the berries stain your cutting board, scrub clean with half a lemon and salt.

To make the pancakes, sift flour and baking powder together. Add sugar and salt. In a separate bowl, whisk egg milk and oil.

Add wet ingredients to dry and whisk just until combined

Put a little butter into a skillet on medium heat—it may take a couple rounds to get the heat just right. Spoon pancake batter into the pan (about two spoonfuls per pancake). Cook until batter starts to bubble and the bubbles on the edges stay open. Then flip.

If your pan is like mine, it might not heat evenly, so you won’t get those smooth, restaurant-style looking pancakes like one gets from a griddle, but they’ll still be delicious.

Since all the pancakes can’t be cooked at the same time, keep them in a warm oven until ready to serve.

When the strawberries have macerated, and the pancakes are done, pour the pint of cream into a mixing bowl with the sugar and vanilla. Mix on medium speed. Add juice from macerated strawberries until the cream turns a light pink. This will make a ton of whipped cream, so half the recipe if you don’t want a lot of leftover cream.

Mix on high to whip the cream being careful not to over whip the cream into butter.

Stack the pancakes, spoon the strawberries over the cakes and top with whipped cream. Serve with a little maple syrup on the side. Yum!

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Rachael Ray