These heart-shaped pancakes are a sweet little Valentine’s Day win, and the secret is all in the Nellie’s Free Range Eggs. Using a flat silicone heart-shaped mold with a handle is key here; skip metal molds which tend to stick and overheat. Before adding the batter, dip the bottom of your mold into a beaten Nellie’s Free Range Egg. That simple step creates a quick seal that keeps the batter right where it belongs and gives you clean edges and beautifully defined hearts every time. With one egg lending structure and tenderness to the pancakes and another helping shape each heart, Nellie’s eggs are the hero of this recipe from start to finish!

Instructions 

1. In a medium-sized bowl, whisk together all dry ingredients until well combined.
2. Add buttermilk, egg, and melted butter stirring with a fork or whisk until just combined with no big lumps of dry ingredients (overmixing will lead to denser pancakes).
3. Allow batter to sit for 5 minutes to thicken slightly while preheating your pan or griddle to medium heat.
4. Meanwhile, crack an extra egg into a separate, shallow bowl, and beat.
5. When ready to cook the pancakes, lightly grease your pan/griddle with butter or cooking spray.
6. Dip the bottom edge of the silicone mold in the beaten egg to coat it evenly, and place the mold down on the hot pan to create a seal of cooked egg. This should keep your batter from running out the bottom.
7. Pour a scant 1/4 cup of batter into the heart-shaped hole in the mold and on to the pan surface, spreading the batter out evenly into the mold.
8. Let the first side get toasty, and when there are lots of bubbles on the top of the batter, (approx. 1-2 minutes) use a spatula to lift the pancake and carefully remove the silicone mold. Flip the pancake, and cook on the second side until puffed and cooked through.
9. Repeat with all remaining batter.
10. Serve warm topped with butter, maple syrup, or fresh berries!