Sweetheart Strawberry-Banana Pancakes

Show your kids how much you care by cooking up these fruit-filled pancakes. Then flip them onto a plate and present with love!

New high-flying adventures 1/22-25 @ 11am on Nick

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. cinnamon
• Pinch salt
• 1 small banana, mashed
• 1/2 cup chopped strawberries
• 1 large egg
• 1 cup whole milk
• 2 tbsp. butter, melted
• Vegetable oil for pan
• 1 cup fresh strawberries for garnish
• Powdered sugar for dusting

Supplies

• 3 to 3 1/2-in. metal heart-shaped cookie cutter

Directions

1. Step 1

   Combine the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. Your child can help with the dry ingredients. Whisk to blend. Combine the mashed banana, strawberries, egg, milk, and butter in a small bowl. Whisk to blend.

2. Step 2

   Add the wet ingredients to the dry and mix until just blended. The batter should be thick.

3. Step 3

   Preheat the oven to 300°F. Line a sheet pan with foil. Wipe a large skillet with vegetable oil on a piece of paper towel. Heat pan over medium-high heat. Add 1/4 cup of the batter into the skillet. (You will get two pancakes per batch.) Cook until golden brown and bubbles form on the top. Flip the pancakes with a spatula and continue cooking until cooked through, about 1 to 2 minutes longer. Transfer the cooked pancakes to the prepared sheet pan and place them in the oven to keep warm. Wipe the pan with more oil and continue with the remaining batter.

4. Step 4

   When the pancakes are finished and ready to serve, cut each pancake with a 3 to 3 1/2-inch metal heart-shaped cookie cutter, or simply cut your own heart shape using a butter knife. Discard the scraps. Stack two pancakes on a plate. Arrange some of the fresh strawberries as an arrow. Dust with powdered sugar.

Nurtition Facts

• Calories: 97
• Total Fat: 4g
• Saturated Fat: 2g
• Trans Fat: 0g
• Cholesterol: 19mg
• Sodium: 109mg
• Total Carbs: 14g
• Fiber: 1g
• Sugar: 4g
• Protein: 2g