Valentine’s Pancake Breakfast Recipe

Vanilla flavoured pancake breakfast topped with a variety of toppings such as fresh cream, chocolate toppings, maple or honey syrup and fresh fruit.


  • 1 1/2 cups of plain cake flour or all purpose flour
  • 2 eggs
  • 1/4 of a teaspoon of baking powder
  • 1 tablespoon of white sugar
  • 2 teaspoons of vanilla essence
  • 1/2 a cup of full cream milk
  • 1/2 a cup of fresh cream
  • 1/2 a teaspoon of butter
  • Maple or honey syrup (optional)
  • Fresh cream (optional)
  • Strawberries (optional)
  • Melted plain milk chocolate (optional)


  1. In a large mixing bowl, combine the flour, baking powder and sugar together.
  2. Stir in the eggs and mix to form a uniform breadcrumb texture.
  3. Add in the fresh cream, milk and vanilla essence.
  4. Mix well to form an even thick batter.
  5. In a non stick pan, heat the butter over a medium heat setting until it has melted.
  6. Stir in 3 tablespoons of batter. For a smaller pancake size 1 1/2 tablespoons of batter should be used.
  7. The batter will start to form slight bubbles on the surface.
  8. Using a flat spatula gentle flip the pancake over.
  9. Cook until the pancake has slightly brown.
  10. Place onto a plate. Do not add more butter into pan.
  11. Continue with the rest of the batter following steps 6 to 10.
  12. Using a large heart shape cookie or biscuit cutter, cut the pancakes to resemble hearts.
  13. Place a stack of pancakes alternating each layer with either maple, honey or chocolate sauce.
  14. Sift or dust the last pancake with icing sugar.
  15. The pancakes can also be served individually with a topping of whipped fresh creams and strawberries or a drizzling of melted chocolate (place chocolate on a medium heat setting for approximately  3 minutes until melted).
  16. The pancakes can be served warm or at room temperature.

Leave a Reply

Your email address will not be published. Required fields are marked *