Perfectly Patriotic Pancakes!

Perfectly patriotic pancakes—red velvet pancakes topped with fresh blueberries and a homemade whipped maple cream.

Serves 4

Ingredients: For the pancakes

1 cup flour

3 teaspoons baking powder

½ teaspoon salt

1 tablespoon sugar

1 tablespoon cocoa powder

1 egg

1¼ cups buttermilk

2 tablespoons butter, melted

4 teaspoon red food coloring

Ingredients: For maple cream and topping

2 cups heavy cream

¼ cup maple syrup

1 cup blueberries

Ingredients:

1. In a large bowl, whisk together pancake batter ingredients until smooth. Keep refrigerated until ready to cook.

2. 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. 

3. 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.

4. Top cooked pancakes with cream and blueberries before serving.