Why are so irresistible? (No need to answer—that was a rhetorical question.)
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I happen to be obsessed with them.
Ladd’s grandmother Edna Mae made some of the and her secret ingredient was . These pancakes also have a secret ingredient and guess what? It’s even better than sour cream—it’s ricotta cheese. It may sound like a strange ingredient to throw into a batch of chocolate chip pancakes, but it’s not. It gives the pancakes a little tang and an amazing light-as-air texture. And if you think making sounds too difficult for an early morning, think again. They’re easy and they’re exceptionally cute. Sorry to sound bossy, but you absolutely must make them for . You really must.
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How do you make heart-shaped pancakes without a mold?
No mold? No problem. Put your artistic skills to work and freehand some heart-shaped pancakes. It’s easy… promise! First, you’ll need to put the batter into a pastry bag or a zip-top bag with one bottom corner cut off. A squeeze bottle works too, if you have one handy. When your pan is hot, pipe the outline of a heart, then fill in the outline as quick as you can with batter.
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A heat-proof cookie cutter or mold will make more perfectly shaped hearts. To use one, brush the inside of the mold with some melted butter. Place it directly onto the pan and fill it with about 1/4 cup pancake batter. Cook until bubbles form on the outside edge (two to three minutes). Then, remove the mold before flipping.
What is the secret to making the best pancakes?
Pancakes are easy-peasy, but the most important rule for light, fluffy, tender pancakes is to never overmix the batter. The batter should still have some visible lumps. When it comes to flipping, wait until bubbles have formed and begin the pop, and the edges look dry before you flip. This will help keep their heart shape. I also love to warm up my plates and heat the syrup before serving so every bite is warm! Goodness, now I’m craving a stack.