UK
USServes: 2
Prep: 10 mins
Cook Time: 20 mins
Share With Love Pancakes
With love in the air this Valentine’s weekend and Shrove Tuesday just around the corner, we've whipped up something a little special.
For this recipe, we’ve folded Walker’s Share With Love Shortbread directly into the pancake batter, creating a soft, golden stack with a subtle buttery sweetness in every bite. Served with a fresh raspberry and maple syrup purée and finished with extra shortbread, these heart-shaped pancakes are a sweet way to show someone you care.
However you choose to decorate yours, don’t forget to share with love.
Ingredients
50g Walker's Share With Love Shortberad
100g plain flour
1 tbsp caster sugar
1 tsp baking powder
1 tsp vanilla extract
1 large egg
25g unsalted butter, melted
180ml whole milk
Pinch of salt
100g raspberries, plus more for serving
2 tbsp maple syrup
1 heart shape mould or cutter
Method
Crush the Walker’s Share With Love Shortbread into fine crumbs.
In a mixing bowl, combine the flour, shortbread crumbs, caster sugar, baking powder and a pinch of salt. Mix well.
Add the wet ingredients and whisk until you have a thick, smooth batter.
Lightly grease a frying pan and place over a medium heat. Position a heart-shaped mould in the centre of the pan and pour in a ladle of batter, filling to around 1cm thick.
Cook gently until bubbles appear on the surface. Carefully remove the mould, flip the pancake and cook for a further few minutes until risen and golden. Repeat with the remaining batter.
In a separate bowl, mash the raspberries with the maple syrup until you have a runny purée.
To serve, spoon raspberry purée onto each plate. Stack three pancakes on top, then finish with extra purée, fresh raspberries, mint leaves and a sprinkle of shortbread.
Share with someone special!