14mediumstrawberriesto make 1/2 cup fresh strawberry juice
2cupsBisquick
2eggs
1/2cupstrawberry-banana juice(I used V8 V-Fusion)
Red gel food coloring(optional)
Cooking spray
For Syrup:
2tbspsseedless strawberry jam
2 tbspsmaple syrup
1tbspbutter
Instructions
For Pancakes:
Blend strawberries and strain them to produce ½ cup fresh strawberry juice.
In a bowl, mix juice with Bisquick, eggs, and strawberry-banana juice. Add food coloring if desired.
Lightly spray inside of metal heart-shaped cookie cutter with cooking spray. (Repeat this every time — it keeps the batter from sticking.) Place cookie cutter on pre-heated pan or skillet.
Using a ladle, pour a thin layer of batter into the cookie cutter, being sure not to overfill.
When little bubbles form (see photo), use tongs to carefully lift cookie cutter straight up. If needed, jiggle the cookie cutter ever so slightly to release it from the batter.
Flip pancake with spatula when ready. Cook on other side for another minute or so. Remove pancake from pan and set aside on a paper towel-lined plate, so it won’t get soggy from the condensation of the heat against the plate while you make more.
For Syrup:
In a small saucepan, combine ingredients and cook over low heat. Stir occasionally until heated through and syrup is smooth. Serve immediately.