Ingredients:

  • 2 cups (250g) All-purpose flour
  • 2 tbsp Granulated sugar
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Fine sea salt
  • 1 ¾ cups (415ml) Room temperature buttermilk
  • 1 Large egg (beaten)
  • 4 tbsp (56g) Unsalted butter, melted and slightly cooled
  • 1 ½ tsp Pure vanilla extract
  • 1 tbsp Neutral oil (for the pan)
  • 1/2 cup Fresh raspberries and sliced strawberries
  • 1 tbsp Powdered sugar (for dusting)

Instructions:

  1. Whisk the all-purpose flour, sugar, baking powder, baking soda, and sea salt in a large bowl to aerate. In a separate jug, combine buttermilk, beaten egg, melted butter, and vanilla extract.
  2. Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined, ensuring you leave some lumps to maintain fluffiness.
  3. Allow the batter to rest for 5 minutes to hydrate the flour and relax the gluten. After resting, pour about half the batter into a clear plastic squeeze bottle.
  4. Heat a non-stick griddle or cast iron skillet over medium-low heat and lightly grease with oil. Using the squeeze bottle, draw a heart outline (4-5 inches wide) onto the surface.
  5. Immediately fill the center of the heart outline with batter from the bottle or a spoon. Cook for 2 minutes until bubbles form on the surface and edges appear matte.
  6. Slide a wide offset spatula under the pancake and flip in one quick motion. Cook the second side for 1 minute until golden brown.
  7. Serve warm, garnished with fresh berries and a dusting of powdered sugar.