Lace heart pancakes

These make a charming breakfast treat. All you need is a squeeze bottle and a steady hand



  1. Sift the flour, bicarbonate of soda and salt into a bowl. Stir in the sugar and cinnamon, then make a well in the middle.
  2. Whisk together the egg, buttermilk, milk and butter in a jug. Pour into the well in the flour mixture and stir gently to make a thick batter. Pour half the mixture into a large squeezy bottle using a large-holed funnel.
  3. Heat a frying pan over a medium heat until hot. Add about ½ teaspoon vegetable oil and smear it over the base with kitchen paper. Squeeze the outline of a heart into the pan, then add dots around the edges. Pipe patterns inside the heart.
  4. When the batter has set and is golden underneath, flip it over with a palette knife. Cook the other side for a minute or so until completely cooked. Slide onto a plate and keep warm while you make the other pancakes, re-oiling the pan and refilling the squeezy bottle as necessary. Serve dusted with icing sugar.

Serves 4-6

What you need:

  • 150g self-raising flour
  • ½ tsp bicarbonate of soda
  • Good pinch of salt
  • 25g golden caster sugar
  • Good pinch of cinnamon
  • 1 egg
  • 175ml buttermilk
  • 50ml milk
  • 30g butter, melted and cooled
  • Vegetable oil
  • Icing sugar, for dusting

You’ll also need:

  • Large squeezy bottle
  • Large-holed funne

From Heart on a Plate by Emma Marsden (£9.99, Square Peg). 

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