Sweetheart Pancakes

• 1-3/4 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1-1/2 cups milk
• 3 tablespoons vegetable oil
• 1/2 teaspoon lemon juice
• 1 can (21 ounces) cherry pie filling
• 1/2 to 3/4 teaspoon almond extract
• 1/8 to 1/4 teaspoon ground nutmeg
• Whipped cream in a can

1. 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.
2. 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.
3. For cherry sauce, combine pie filling, extract and nutmeg in a medium saucepan. Cook, stirring occasionally, until heated through.
4. 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.

flour, sugar, baking powder, salt, eggs, milk, vegetable oil, lemon juice, cherry pie filling, almond extract, ground nutmeg, cream

Taken from www.tasteofhome.com/recipes/sweetheart-pancakes/ (may not work)