Ingredients
1-3/4 cups all-purpose flour2 tablespoons sugar2 teaspoons baking powder1/2 teaspoon salt2 eggs1-1/2 cups milk3 tablespoons vegetable oil1/2 teaspoon lemon juiceCHERRY SAUCE:1 can (21 ounces) cherry pie filling1/2 to 3/4 teaspoon almond extract1/8 to 1/4 teaspoon ground nutmegWhipped cream in a can
Preparation
In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the eggs; add milk, oil and lemon juice. Stir into dry ingredients just until moistened.
Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown.
For cherry sauce, combine pie filling, extract and nutmeg in a medium saucepan. Cook, stirring occasionally, until heated through.
To serve as shown in the photo, stack pancakes on serving plates and make a heart outline with whipped cream; spoon cherry sauce into heart.
