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Lace Heart Pancakes

by Emma Marsden from Heart On A Plate

As seen on the Great British Bake Off technical challenge, these pretty lace heart pancakes make for a delicate dessert. Serve with a dusting of icing sugar.


These pancakes make a charming breakfast treat. All you need is a squeezy bottle and a steady hand to create the delicate lacy effect. If you can’t get hold of buttermilk, use half milk and half yoghurt instead.

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150g self-raising flour
½ tsp bicarbonate of soda
a good pinch of salt
25g golden caster sugar
a good pinch of cinnamon
1 egg
175ml buttermilk
50ml milk
30g butter, melted and cooled
vegetable oil
icing sugar, for dusting
You will need:
large squeezy bottle
large-holed funnel


Sift the flour, bicarbonate of soda and salt into a bowl. Stir in the sugar and cinnamon then make a well in the middle.

Whisk together the egg, buttermilk, milk and butter in a jug. Pour into the well in the flour mixture and gently stir gently to make a thick batter. Pour half the mixture into a large squeezy bottle using a large-holed funnel.

Heat a frying pan over a medium heat for a minute or 2 until hot. Add about ½ teaspoon vegetable oil and smear it over the base with kitchen paper.

Squeeze the outline of a heart on to the base of the pan, then add dots around the edges. Pipe swirls, crosses or whichever pattern you choose inside the heart.
When the batter has set and is golden underneath, flip it over with a palette knife. Continue to cook the other side for a minute or so until completely cooked. Slide on to 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.

Cook’s tip: If you don’t have a squeezy bottle, make a round pancake instead. To shape it into a heart, fold it into quarters then carve a rounded ‘V’ into the top.

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