- 5 minutes
- 10 minutes
- Preheat a lightly oiled skillet over medium heat. Stem and slice strawberries lengthwise.
In a large bowl, whisk together the cake mix and flour. In a separate bowl, whisk eggs, oil and milk. Fold wet ingredients into dry ingredients gently with a rubber spatula until just combined.
Pour batter into a squeeze bottle using a funnel (a well-rinsed ketchup bottle can be used if a squeeze bottle is not available). Carefully draw 2-inch-tall hearts across the entire skillet, making sure to leave space between for the spatula.
Flip hearts once batter begins to bubble, and cook 1-2 minutes more, until bottoms are golden brown. Set aside cooked pancakes on a plate and repeat until batter is gone. Trim any access pancake (if desired).
On skewers, alternate pancake hearts and strawberry slices. Top with a strawberry slice and a generous dollop of whipped cream. Serve with maple syrup for dipping.
Recipe Tip: Have a small heart-shaped cookie cutter? Use that to quickly and easily cut heart shapes out of round pancakes.
Any leftover pancake can be saved to make cake pops with a little cream cheese frosting, wooden skewers, dipping chocolate and sprinkles.