Ingredients:

  • 2 cups (250g) All-purpose flour
  • 3 tbsp (38g) Granulated sugar
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Fine sea salt
  • 1.5 cups (355ml) Buttermilk
  • 1 large Egg, room temperature
  • 4 tbsp (56g) Unsalted butter, melted and slightly cooled
  • 1 tsp Pure vanilla extract
  • 1 tbsp Neutral oil for the griddle
  • 1 cup Fresh raspberries
  • 4 tbsp Maple syrup

Instructions:

  1. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and fine sea salt until well aerated.
  2. In a separate medium bowl, beat the egg, buttermilk, melted butter, and vanilla extract until smooth.
  3. Create a well in the center of the dry ingredients and pour in the wet mixture. Whisk until just combined, being careful not to overmix; small lumps are acceptable for a fluffy texture.
  4. Transfer approximately 1/2 cup of the batter into a plastic squeeze bottle. If the batter is too thick to flow, thin it with 1 teaspoon of buttermilk.
  5. Allow the batter to rest for 5 to 10 minutes to relax the gluten and hydrate the flour.
  6. Preheat a non-stick griddle or large flat skillet over medium-low heat and lightly coat with neutral oil.
  7. Using the squeeze bottle, draw the outline of a heart on the griddle. Draw the outline first and wait 5 seconds until you see it start to set. Then, quickly fill in the center with more batter using the squeeze bottle.
  8. Cook for about 2 to 3 minutes until bubbles form on the surface and the edges look set. Flip carefully and cook the other side until golden brown.
  9. Serve warm, garnished with fresh raspberries and drizzled with maple syrup.