Since Kevin made Valentine’s dinner for us, I made it for the kids.
Bacon roses (using Irish bacon from our local Irish store) topped with jaggery + pancake hearts (a heart cookie cutter makes it easy, especially if mom is perfectly happy storing the pancake edges to eat for breakfast tomorrow).
And then I couldn’t resist having a few pancakes myself with some passionfruit yogurt (Ellenos, new brand at our local Whole Foods, love it) and a drizzle of extra passionfruit purée, just ’cause.
