Red, White & Blueberry Pancakes

Perfect Pancakes

Ingredients:

Any kind of pancake mix (+ ingredients on the box)

strawberries, chopped

raspberries

blueberries

REAL maple syrup

1 cup heavy cream

2 tbsp sugar

some champs, if you’re drinking mimosas anyway, may as well add some champs to the whipped cream

Make the pancake batter as directed on the box.

Pancake Pro-tip:

Don’t over mix your batter or the pancakes will be chewy rather than fluffy. Mix until the wet and dry ingredients are combined - you’ll likely still have some lumps, but just make sure there aren’t any wisps of dry mix showing.

Let you pancake batter rest. Now’s the time to do a bit of kitchen clean-up and make your whipped cream. Here are all the ways in which you can make homemade whipped cream. Trust, this is wayyyyyy better than the store bought stuff.

Heat the stove-top to medium or the griddle to 375 and add some butter or spray coconut oil. Depends on how good or bad you feel like being with your pancakes. Wait until the pan is HOT, i.e. whatever fat you’ve chosen is fully melted, but not smoking.

Use a soup paddle or a pitcher with a spout to pour pancake batter into whatever size you like your pancakes. Personally, I make them a touch bigger than dollar sized, because they’re easiest to flip. Drop in a variety of berries.

Pancake Pro-tip:

Your pancakes are ready to flip when the bubbles start to burst.

Cook on the 2nd side for about 15-30 seconds - they're fast.

And voila, serve ‘em up hot to whoever’s ready to eat.

Photo via Jenna Sheingold