Sweetheart Pancakes with Blueberry Syrup
by amber ketchum, mds, rd
Celebrate the month of love with this fun, healthy breakfast treat for your charges! These pancakes are so simple because they start with a whole grain pancake mix that you can find at most grocery stores. Once you make the pancakes, cut them into hearts with a heart-shaped cookie-cutter or small knife. You can also find heart-shaped pancake molds at most kitchen stores if this becomes a household staple. The blueberry syrup has just 3 ingredients and is the extra special touch that makes this recipe the perfect option for the little sweethearts in your life!
Makes 8-12 heart shaped pancakes, and about ¾ cup blueberry syrup
- Whole grain boxed pancake mix (plus ingredients such as milk, eggs, and oil, for one batch of pancakes according to the package directions)
- Heart-shaped cookie cutter – look for one about 3 inches in size
- ½ cup pure maple syrup or honey
- 1 cup fresh or frozen blueberries
- Pinch of cinnamon (about 1/8 teaspoon)
- Prepare the pancakes according to package directions. Try to make the pancakes barely larger than your heart-shaped cookie cutter to avoid excess.
- While the pancakes are cooking, place the syrup, blueberries, and cinnamon in a small saucepan over low heat. Let the mixture simmer for 10 minutes to let the flavors blend together.
- After you remove the pancakes from the griddle, use a heart-shaped cookie cutter or small knife to cut heart shapes out of each pancake.
- To serve, pour some of the syrup and blueberries on the bottom of the plate and place the pancake(s) on top (Note: the syrup will be very dark and turn the pancakes purple if you pour it on top, so put it on the bottom of the plate, beneath the pancakes).