Heart-Shaped Whole Wheat Blueberry-Nut Pancakes

Recipe by: Roche Bros

Servings

Prep time

12 minutes

Cook time

15 minutes

Calories

414 kcal

Directions

In large bowl, whisk eggs; stir in sweetened condensed milk, milk and lemon juice. In separate large bowl, sift flours, sugar, baking soda and salt. With rubber spatula, gently fold wet ingredients into dry ingredients, being careful not to overmix batter. Let batter stand 30 minutes at room temperature; batter will become thick upon standing.
Heat large nonstick skillet or griddle over medium-high heat (325° to 350°); spray skillet and 3 1/2- to 4-inch heart-shaped heatproof cookie cutter(s) with cooking spray. Place cutter(s) in skillet; ladle batter into cutter(s), and sprinkle with blueberries and nuts. Cook until air bubbles have developed and underside is an even, golden color; flip and cook until bottoms are golden brown. Repeat with remaining batter, spraying skillet and cutter(s) with cooking spray as needed between batches. Serve pancakes topped with butter and maple syrup, if desired.