clock 5 minutes + 15 minutes bowl Serves 12


  • 2 cups self raising flour
  • Pinch salt
  • ¼ cup sugar
  • Zest of 1 lemon
  • 2 eggs
  • ¼ tsp vanilla essence
  • 2 cups of milk
  • Butter for cooking
  • Maple syrup, to serve
  • Sliced banana, to serve
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  • 1. In a large bowl, place the flour, salt, sugar, lemon zest, eggs, vanilla and milk. Whisk until well combined and lump free. Let it rest for 10 mins.

  • 2. Meanwhile, make the heart-shaped mould. Fold about 30cm of tinfoil into a strip about 2cm wide. Create a heart-shape, folding the ends together so there are no gaps.

  • 3. Heat a small pan to a medium heat, brush with a little butter. Place the mould in to the pan and gently pour 1/4 cup of the pancake batter in to the mould. If any batter leaks out the bottom just gently push it back with a rubber fish slice. Cook until the pancake starts to bubble. Remove the mould, then flip and cook for a further 2 mins. Stack the pancakes until needed.

  • 4. Serve pancakes with maple syrup and your favourite fruit e.g. bananas and berries.

  • TIP:

  • - Place a little strip of baking paper between each pancake to prevent them from sticking together.

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