Valentines Breakfast for Dinner- Pancakes with Raspberry Rose Syrup

Here’s the thing of it, guys just don’t like Valentines Day. I have never heard a man sound excited about buying flowers that are suddenly double the price two weeks into February. I have never been told that a male friend is really excited to take their girl out for dinner, or to a show, and I think that’s mostly because men really don’t like being told what to do. So they don’t like being told they have to be romantic. They’re stubborn like that.

Here’s the other thing, all girls like Valentines. Even the tomboy-est of ladies wants a day of the year where the door is opened for her, and roses are sitting out on the table when she gets home. It’s a silly day, but it’s also wonderful. It’s a day of romance, and it’s a day for pink. And I will make no claims pretending to be above it.

It’s just fun.

But what isn’t fun is how expensive it is to go out on Valentines, how much more restaurants charge for things, and how busy it is. Which is why, when I’m not working, Jordan and I make dinner in on Valentines. And this year, I’m proposing pancakes.

I love breakfast for dinner. It is my absolute favourite. It is simple, and not fussy, but it feels special. It feels indulgent, and it feels a little bad for you, and if you have pancakes for dinner, you’ve already had your sweets and you don’t need dessert!

It’s extra festive if you cut out some hearts from pretty paper and sew them onto string, and tie that string onto a couple of skewers so that you have heart bundting on your pancakes. But you don’t have to.

These pancakes are incredibly good, they are the lightest fluffiest pancakes I have ever encountered, and they are best when they are smothered with this raspberry-rose sauce. Just please don’t go and buy the raspberries that are imported from Argentina (unless you live in Argentina, in which I’m super jealous) I used some lovely frozen local ones and they are all kinds of delicious.

Super Fluffy Pancakes with Raspberry Rose Syrup


1 1/2cups Sugar

1/3 cup Water

1cup Raspberries

1 tsp Rosewater- or to taste


(adapted from Oh So Sinfully Delicious)

2cups AP Flour

1 tbsp Baking Powder

1/2 tsp Salt

1/4 cup Sugar

1 cup Buttermilk, or regular milk with a tsp of lemon juice mixed in.

1/4 cup Melted Butter

2 Eggs

In a small saucepan mix the water and sugar, and over low heat allow all the sugar to dissolve. Add in the raspberries and bring to a boil. Add in the rosewater, adding more depending on your preference and how strong your rosewater is- just don’t add so much it gets perfumey.

In a medium sized bowl mix together all the dry ingredients.

In another bowl mix together the milk, butter and eggs.

Quickly pour the wet ingredients into the dry ingredients and mix until barely combined and still lumpy.

Warm a frying pan to a low heat and add in the oil. Add in big spoonfuls of the batter into the pan. When bubbles start to appear in the top fly the pancakes over.

Cook over low heat- the batter is very thick and they will take a little longer to cook then you may be used to, but don’t rush it by raising the temperature or they will burn.

Just put them on a plate and smother then with syrup and eat up!