2 tablespoons melted butter (plus more for the pan)
Strawberries (for topping and whipped cream)
Powdered sugar (for dusting and whipped cream)
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
Pink food coloring (optional)
Heart-shaped cookie cutters – small, medium, and large
Instructions
In a bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk the milk, egg, and melted butter. Pour the wet ingredients into the dry and stir until just combined (a few lumps are fine). Set aside to rest while you prep the toppings.
Slice several strawberries and use a small heart-shaped cutter to create mini strawberry hearts. For the whipped cream, finely dice 2–3 strawberries and mash them slightly with a fork. In a large bowl, beat the heavy cream until it starts to thicken, then add 1/2 cup powdered sugar, vanilla, the mashed strawberries, and a drop of pink food coloring if desired. Beat until stiff peaks form and refrigerate until serving.
Heat a nonstick skillet over medium-low and lightly grease it. Place the medium and large heart cookie cutters on the skillet and spray the inside of each. Pour the batter into each cutter, filling only 1/4 to 1/3 of the way. When bubbles form and the edges begin to set, gently remove the cutter and flip the pancake. Cook for another 1–2 minutes until golden and cooked through. Repeat with the remaining batter.
Dust with powdered sugar, add swirls of strawberry whipped cream, and decorate with heart-shaped strawberries.