Heart Pancakes

Can anything be sweeter than heart-shaped pancakes? Heart-shaped pancakes are a simple way to get everyone in the holiday spirit as soon as they start their day. There’s really no better way to say “I love you” than a hearty meal– pun intended!

What You’ll Need:

• 1 c. all-purpose flour
• 2 tbsp. sugar
• 2 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 1/4 c. milk or buttermilk
• 3 tbsp. butter, melted
• 1 large egg
• vegetable oil for brushing pan

Directions:

1. In large bowl, whisk flour, sugar, baking powder, and salt. Add milk, butter and, egg; stir until flour is moistened.
2. Heat 12-inch nonstick skillet or griddle over medium heat until drop of water sizzles; brush lightly with oil. In batches, scoop batter by scant 1/4-cupfuls into skillet, spreading to 3 1/2 inches each. Cook 2 to 3 minutes or until bubbly and edges are dry. With wide spatula, turn; cook 2 minutes more or until golden. Transfer to platter or keep warm on a cookie sheet in 225°F oven.
3. Repeat with remaining batter, brushing griddle with more oil if necessary.

Raspberry Oat Scones

Oatmeal is a breakfast staple, but turning it into scones takes it to the next level! A delicious and romantic way to start the day, if we say so ourselves!

What You’ll Need:

• 1 1/2 c. old-fashioned (rolled) oats, plus more for topping
• 2 c. all-purpose flour
• 1/2 c. sugar
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. butter (1 stick), cut up, very cold
• 6 oz. raspberries
• 1/4 c. candied ginger, finely chopped
• 2 tsp. finely grated lemon zest
• 3/4 c. low-fat buttermilk

Directions:

1. Preheat oven to 400°F; line large baking sheet with parchment paper.
2. In food processor, pulse 3/4 cup oats until finely ground. Add flour, sugar, baking powder, baking soda and salt and pulse to combine. Add cold butter and pulse until coarse crumbs form.
3. Transfer flour mixture to large bowl. Stir in raspberries, ginger, lemon zest and remaining 3/4 cup oats. Stir in buttermilk. With floured hands, gently knead until dough just comes together; do not overwork (dough will be sticky).
4. On floured surface, pat dough into 12-inch-by-3-inch loaf. Cut into 4 squares; then cut each diagonally in half to form 8 triangles.
5. With spatula, transfer scones to prepared baking sheet, spacing 2 inches apart. Garnish with oats. Bake 20 to 25 minutes or until golden brown. Transfer to wire rack; let cool.

Love Toast

Ah, such an easy Valentine’s Day breakfast idea that ups the ante on Valentine’s Day morning! A heart-shaped egg toast? Breakfast in bed has never looked so cute!

What You’ll Need:

• 4 tsp. mayonnaise
• 2 slice white sandwich bread
• 1 tbsp. butter
• 2 large eggs
• salt
• pepper
• Finely chopped capers
• Finely chopped fresh herbs

Directions:

1. Spread mayonnaise on both sides of 2 slices white sandwich bread. With medium heart-shaped cookie cutter, cut centers from bread. In 12-inch nonstick skillet, melt butter on medium. Add bread (and centers) to skillet. Cook 5 minutes or until golden brown. Turn bread over. To each heart-shaped hole, add 1 large egg; sprinkle eggs with pinch of salt and pepper. Reduce heat to medium-low. Cook 5 to 7 minutes, or until whites are set. Sprinkle with finely chopped capers and herbs (such as parsley, chives or basil) if desired.

PB Chocolate Sheet Pan Pancake

If you’re spending Valentine’s Day with the whole fam this year, it’s always better to make a big fuss-free batch of pancakes rather than individual ones! This recipe is a delicious cake meant for sharing, and you better not miss out!

What You’ll Need:

• 2 1/4 c. all-purpose flour
• 3/4 c. peanut butter powder
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. kosher salt
• 2 1/4 c. low-fat buttermilk
• 2 large eggs, at room temp
• 1/4 c. sugar
• 1 1/2 tsp. pure vanilla extract
• 4 tbsp. unsalted butter, divided
• 1 c. bittersweet chocolate chips
• Vanilla yogurt and maple syrup, for serving

Directions:

1. Place 12- by 17-inch rimmed baking sheet (half sheet pan) on center rack of oven. Heat oven to 450°F.
2. In large bowl, whisk together flour, peanut butter powder, baking powder, baking soda and salt. In second bowl, whisk together buttermilk, eggs, sugar and vanilla.
3. Melt 3 tablespoons butter and whisk into buttermilk mixture. Pour wet ingredients over dry ones and fold just until no traces of flour remain (batter will be lumpy). Fold in chocolate chips.
4. Carefully remove hot pan from oven and swirl remaining tablespoon butter all over bottom to melt.
5. Immediately pour in batter and quickly spread evenly. Bake until golden brown and wooden pick inserted in center comes out clean, 13 to 15 minutes. Cut into pieces and serve immediately with yogurt and syrup if desired.

Flower Power Sunny-Side Eggs

Flowers are always present in Valentine’s Day must-buy lists, so we don’t think there should be any reason NOT to add them into your breakfast, too…

What You’ll Need:

• 1 large bell pepper (or 4 in different colors)
• 1 tbsp. vegetable oil
• 4 large eggs
• Chopped parsley, for garnish

Directions:

1. Slice bell pepper (or 4 in different colors) horizontally to make four 1/2-inch-thick rings and remove inner white flesh and seeds.
2. In 12-inch nonstick skillet, heat vegetable oil on medium. Cook peppers 2 minutes. Turn peppers over; crack 1 egg into center of each ring. Cook, covered, until eggs have reached desired doneness. Season with 1/4 teaspoon each salt and pepper.
3. To serve, garnish with chopped parsley.