10 February, 2012  |   3 Comments

Helen Jane’s Pancake Recipe

Each Valentine’s day, we have a special breakfast.


This has been a tradition from the early days of our marriage, and now that we have children, it seems to be the most practical solution.

We’ll exchange cards and compliments, but for the most part, it’s all about a luxurious breakfast filled with treats.

Treats like strawberry juice.


Treats like pancakes.

Heart-Shaped Pancakes

These are solid pancakes.
I know, I make them enough.

They’re my best and favorite pancake recipe. Not gluten free, vegan, dairy-free or particularly healthy, they are the tastiest, fluffiest, tangiest pancakes I’ve had the pleasure of preparing.

Here’s the thing about pancakes. Making them makes me feel better because I remember this rule every time I make them.

No one’s good right away.

This rule is driven home to me only because the first pancake never works. Ever.

The oil is all weird, the pancake gets too brown or underdone.
Really, the first pancake is a grody old trial pancake.

And that’s totally okay.

You don’t get judged for screwing up your first pancake, it’s expected.
And you’re still worthy of love.
Valentines day pancakes are my favorite.
Just like you.

Helen Jane’s Pancake Recipe

1 1/2 cups self rising flour (regular flour is also okay, you just won’t get the extra BOOST of boostery.)
1 1/2 teaspoon baking powder
1/4 cup sugar
2 eggs
1/2 cup buttermilk
1 cup whole milk (plus or minus a little, depending on your desired batter thickness)
3 tablespoons butter, melted

Before you start stirring, turn a medium sized sauté pan over medium-low heat. Add a tablespoon or two of oil to the pan.


Sift the flour, baking powder, salt and sugar together. I use a whisk.

In a small bowl, whisk the two eggs together. Add the beaten eggs to the dry ingredients along with the one cup of buttermilk. Stir until barely combined (roughly 10 turns around the bowl with a big spoon).

Add the second cup of whole milk. Stir for 10 more turns.
Add the melted butter, stir a few more takes.

Take either a 1/4 cup or a 1/2 cup sized scoop of batter out of the bowl to make your pancakes. I like making them a little smaller so we can have more of them.

When pouring pancakes into the bowl, make the pancakes into a heart shape to show the people you love that you’re willing to do a little extra (for only free dollars!).

When the pancake begins to show bubbles on the top, it’s time to flip the pancake over.

Wait until the newly pan-side of the pancake is smooth and tan and then put on a plate in the microwave until you’re all done using up the batter.

Serve with butter and real maple syrup and strawberries and whipped cream.
If you can, procure your maple syrup from my brother Charlie, who makes his own maple syrup.
(Isn’t that amazing?)


Pancake freely!

3 thoughts on “Helen Jane’s Pancake Recipe

  1. 1
    Hilary says:

    I have a similar philosophy for the grody old trial falafel ball, as well.

  2. 2

    […] specialty love-cooking meal is breakfast. (See: Pancakes, Sticky Baked French Toast, Eggy […]

  3. 3

    […] My pancake recipe is tried and true. Rarely do I ever mix it up, but this time, I used regular flour, added vanilla and an 1/8 teaspoon of baking soda. […]

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