Ingredients

The pancakes

• 480 g of all-purpose white flour
• 30 g of cornstarch
• ½ tsp of baking powder
• ½ tsp of salt
• 1 tablespoon of oil
• 6 to 8 tablespoons of water
• 2 more tsps of oil to cook the pancake

The syrup

• 25 g of blackberries
• 1 tsp of vanilla extract
• 4 tbsp of maple syrup

Instructions

1. Puree the blackberries, vanilla extract and maple syrup. Transfer this to a small pot and gently simmer it over medium-low heat for about 3 minutes once it starts simmering.
2. Combine the flour, cornstarch, baking powder and salt. Add the oil and water until you have a pancake batter.
3. Lightly oil a pan and bring it to medium heat.
4. Lightly oil a heart-shaped cookie cutter.
5. Place the cookie cutter on the pan and pour ¼ of the batter into the cookie cutter. Cook this for 2 minutes, then lift up the cookie cutter and remove it.
6. Flip the pancake and cook for 1 more minute. Repeat until you have used up all the batter.
7. If you want to skip the cookie cutter and just make a round pancake, pour the batter directly into the pan, give it a quick tilt all the way around, cook the pancake for 2 minutes, then flip it and cook it for 1 more minute.
8. Top with the syrup.