Prepare the Batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
1 cup all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon salt
Add Wet Ingredients: In a separate bowl, whisk together the milk, melted butter, and egg. If desired, add a few drops of red food coloring for pink pancakes.
1 cup milk, 2 tablespoons melted butter, 1 large egg, red food coloring
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix. A few lumps are okay.
Cook the Pancakes: Heat a lightly oiled griddle or frying pan over medium heat.
Shape and Cook: Pour batter onto the griddle in heart shapes using a cookie cutter or freehand if you're feeling artistic.
Flip and Finish: Cook for 2-3 minutes per side, or until golden brown and cooked through.
Make the Strawberry Topping: While the pancakes are cooking, combine the sliced strawberries, sugar, and lemon juice in a small bowl. Let it sit for a few minutes to macerate.
1 cup fresh strawberries, sliced, 1 tablespoon sugar, 1 teaspoon lemon juice
Serve Warm: Serve the heart-shaped pancakes immediately with the strawberry topping, whipped cream, chocolate shavings, and maple syrup, if desired.
Whipped cream, Chocolate shavings, Maple syrup
