Sweetheart Pancakes Recipe
Sweetheart Pancakes Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Hot-off-the-griddle goodies are always a welcome sight put on the table...morning, noon and night. Instead of serving these palate-pleasing pancakes with ordinary maple syrup, make this extraordinary cherry sauce. You'll be thanked mmm-many times over!
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-3/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1-1/2 cups milk
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon lemon juice
  • CHERRY SAUCE:
  • 1 can (21 ounces) cherry pie filling
  • 1/2 to 3/4 teaspoon almond extract
  • 1/8 to 1/4 teaspoon ground nutmeg
  • Whipped cream in a can

Directions

In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the eggs; add milk, oil and lemon juice. Stir into dry ingredients just until moistened.
Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown.
For cherry sauce, combine pie filling, extract and nutmeg in a medium saucepan. Cook, stirring occasionally, until heated through.
To serve as shown in the photo, stack pancakes on serving plates and make a heart outline with whipped cream; spoon cherry sauce into heart. Yield: 4 servings (12 pancakes).
Originally published as Sweetheart Pancakes in Taste of Home Meals in Minutes Calendar Annual 1997, p1

Nutritional Facts

3 each: 709 calories, 27g fat (11g saturated fat), 156mg cholesterol, 664mg sodium, 101g carbohydrate (53g sugars, 2g fiber), 14g protein.

  • 1-3/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1-1/2 cups milk
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon lemon juice
  • CHERRY SAUCE:
  • 1 can (21 ounces) cherry pie filling
  • 1/2 to 3/4 teaspoon almond extract
  • 1/8 to 1/4 teaspoon ground nutmeg
  • Whipped cream in a can
  1. In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the eggs; add milk, oil and lemon juice. Stir into dry ingredients just until moistened.
  2. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown.
  3. For cherry sauce, combine pie filling, extract and nutmeg in a medium saucepan. Cook, stirring occasionally, until heated through.
  4. To serve as shown in the photo, stack pancakes on serving plates and make a heart outline with whipped cream; spoon cherry sauce into heart. Yield: 4 servings (12 pancakes).
Originally published as Sweetheart Pancakes in Taste of Home Meals in Minutes Calendar Annual 1997, p1

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