Heart Pancakes

• Serves: 2-3
• Prep Time: 5 mins
• Total Time: 8-14 mins (depending if you cook 1 or 2 at a time)

Ingredients

• 150g plain flour
• 120ml buttermilk
• 75ml water
• 3 large eggs
• 1/2 teaspoon baking powder
• Salt
• 30-40g lard
• Maple syrup or other topping of choice

Instructions

NOTE: This recipe uses pancake rings, but you can also adapt the recipe to use with a shaped pancake pan as well. I do two at a time but you can also do one at a time or more depending on the number and size of shaped rings that you have.

1. Beat the eggs and set aside
2. Sieve the flour, baking powder and a pinch of salt into a large bowl, and form a well in the centre
3. Whisk together the buttermilk and cold water in a jug, before slowly whisking the mixture into the well, gradually incorporating the flour as you add the liquid little by little
4. Add the eggs to the mixture, also a little at a time, until you are left with a smooth batter
5. Heat 2 teaspoons of the lard over a medium heat in a large frying pan until the fat is shimmering. Place the pancake rings inside the pan and pour in 2-3 tablespoons of batter per pancake
6. Wait 1 minute for the pancakes to turn golden brown, then turn using a fork and spatula, allowing around 45 seconds to 1 minute for the other side. They should puff up like souffles
7. Transfer to some kitchen towel to absorb residual fat, and serve hot with topping of choice
8. Repeat until all the batter has been used up (add more lard to the pan each time as needed)

TOP TIP: Best served straight from the pan, but if you want to serve them all together, warm the oven during prep time and keep the early ones warming inside.