Valentine's pink pancakes recipe

• Serves 2
• 15 mins to prepare and 10 mins to cook
• 527 calories / serving
• Vegetarian

Ingredients

For the compote

• 150g frozen mixed berries
• 1½ tbsp icing sugar, plus extra for dusting
• ½ tsp vanilla bean paste
• ½ orange, zested and juiced

For the pancakes

• 1 tsp baking powder
• 155g pancake shaker mix
• pink food colour gel
• 20g butter, cubed

Directions

1. To make the compote, combine all of the ingredients in a small saucepan and bring to a boil. Reduce to a low heat and cook, stirring periodically, for 8-10 minutes, or until the sauce has thickened but the berries are still keeping their shape. Set aside.
2. Make the pancakes next. Reseal the shaker and shake to mix the baking powder. Reseal and shake for 2 minutes until smooth, adding 180ml of water and a good press of the pink food gel to the mix. Squeeze in an extra drop of food gel and mix to combine if you want the batter to be a more brilliant pink at this point.
3. Working in batches, melt a cube of butter in a large nonstick frying pan over medium-high heat and pour the batter into the pan to make around 8cm pancakes. Cook for 1-2 minutes, or until the batter begins to boil. Cook for another 1-2 minutes, or until risen and fluffy. Rep with the rest of the mixture.
4. Using an 8cm heart-shaped cookie cutter, cut the pancakes into hearts. To serve, stack the pancakes on a dish, drizzle with compote, and sprinkle with icing sugar.