Red velvet pancakes are topped with fresh blueberries and a homemade whipped maple cream for the perfect patriotic breakfast (or anytime treat)!
Ingredients: For the pancakes
Ingredients: For maple cream and topping
- In a large bowl, whisk together pancake batter ingredients until smooth. Keep refrigerated until ready to cook.
- Heat a medium, non-stick skillet over medium-high heat or pre-heat a griddle. Ladle ½ cup of batter (large pancake) or ¼ cup of batter (small pancake) in the center of the pan. Cook until little bubbles begin to form on the surface of the pancake, and flip (about 1–1½ minutes). Cook on the other side for 1 minute, or until pancake is fluffy and cooked through.
- Using an electric mixer with a whisk attachment, whisk together heavy cream and maple syrup until stiff peaks form. Keep refrigerated until ready to serve.
- Top cooked pancakes with cream and blueberries before serving.
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