Easy Valentine’s Day Breakfast Ideas
Introduction
Valentine’s Day is a special time to show love and affection. What better way to start the day than with a lovely breakfast? Simple yet heartfelt, making breakfast for your loved one can fill the morning with joy.
Why Make This Recipe
Making breakfast is a great way to express your love. It’s a thoughtful gesture that shows you care. A homemade meal can create sweet memories and set a happy tone for the day. Plus, it’s very easy to prepare and doesn’t require a lot of time.
How to Make Strawberry Pancakes
Strawberry pancakes are a delicious treat that everyone loves. They are fluffy, sweet, and colorful, perfect for a Valentine’s Day breakfast!
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 2 tablespoons melted butter
- 1 cup fresh strawberries, sliced
- Maple syrup (for serving)
Directions:
- In a large bowl, mix the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Be careful not to over-mix.
- Gently fold in the sliced strawberries.
- Heat a non-stick pan over medium heat and lightly grease it.
- Pour 1/4 cup of batter for each pancake onto the hot pan.
- Cook until bubbles form on top, about 2-3 minutes. Flip and cook for another 2 minutes until golden brown.
- Serve warm with maple syrup.
How to Serve Strawberry Pancakes
Serving strawberry pancakes can be fun and creative. Stack them high and drizzle with maple syrup. Top with more sliced strawberries and a sprinkle of powdered sugar for a lovely finish. You can also serve them with whipped cream for extra sweetness!
How to Store Strawberry Pancakes
If you have leftover pancakes, store them in an airtight container in the refrigerator. They will stay fresh for up to 2-3 days. You can also freeze them by placing parchment paper between stacks and placing them in a freezer bag.
Tips to Make Strawberry Pancakes
- Use ripe strawberries for the best flavor.
- Don’t over-mix the batter; a few lumps are okay.
- For fluffier pancakes, let the batter sit for a few minutes before cooking.
Variation
- You can add chocolate chips to the batter for a sweeter taste.
- Substitute strawberries with blueberries or bananas for a different flavor.
FAQs
Can I make the pancake batter ahead of time?
Yes, you can make the batter and store it in the fridge for up to one day. Just stir it gently before using.
Can I use frozen strawberries?
Yes, frozen strawberries can be used, but make sure to thaw and drain them well.
What can I serve with strawberry pancakes?
You can serve them with yogurt, fresh fruit, or a side of bacon for a complete breakfast!
Strawberry Pancakes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Description
Fluffy and sweet strawberry pancakes, perfect for a romantic Valentine’s Day breakfast.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 2 tablespoons melted butter
- 1 cup fresh strawberries, sliced
- Maple syrup (for serving)
Instructions
- In a large bowl, mix the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Be careful not to over-mix.
- Gently fold in the sliced strawberries.
- Heat a non-stick pan over medium heat and lightly grease it.
- Pour 1/4 cup of batter for each pancake onto the hot pan.
- Cook until bubbles form on top, about 2-3 minutes. Flip and cook for another 2 minutes until golden brown.
- Serve warm with maple syrup.
Notes
For a sweeter taste, add chocolate chips to the batter. You can also substitute strawberries with blueberries or bananas.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
