Heart-Shaped Pancakes

Preparation Time: 40 minutes
Cooking Time: 10 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 2

Heart-shaped pancakes with maple syrup and raspberries are a quick dessert that can surprise your loved one any day of the year.

Place a small pot with butter on the stove and slowly melt it over low heat. Remove the pot with melted butter from the heat.
In a bowl, mix the flour, baking soda, sugar, and salt. In another bowl, whisk the eggs with a hand whisk and slowly pour in the buttermilk and melted butter while mixing.
Make a well in the center of the dry ingredients and pour in the egg mixture. Mix until you get a smooth batter without lumps. Let the batter rest for 30 minutes.
Place a pan on the stove and heat it well. Grease the inside of the molds thoroughly with oil. Place a piece of butter on the hot pan and wait for it to melt. Tilt the pan to evenly coat it with butter. Arrange the molds on the greased pan. Pour about 40 to 60 ml of batter into each mold using a ladle (depending on the size of the molds). After about 3 minutes, the bottom of the pancakes will turn golden brown, and bubbles will start to appear on the top. Remove the molds and carefully flip the pancakes using a spatula. Cook the pancakes on the other side for about 2 minutes. Store the cooked pancakes on a warmed plate covered with a lid. Repeat the process until all the batter is used.
Once all the pancakes are cooked, serve them on plates, drizzle with maple syrup, sprinkle with raspberries, and serve.

Instead of buttermilk, you can use liquid yogurt or milk with a teaspoon of lemon juice added. The ingredients are enough to make four pancakes.