Pancakes Recipe topped off with fresh whipped cream!
Servings: 4
Prep Time: 10 minutesminutes
Cook Time: 12 minutesminutes
Total Time: 22 minutesminutes
Ingredients
For the Pancakes:
3cupsof Bob’s Red Mill Whole Wheat Pastry Flour
3tablespoonsof sugar
1tablespoonof baking powder
1 1/2teaspoonsof baking soda
pinchof salt
1 ½cupsof milk
1cupof Greek yogurt
¼cupof melted unsalted butter
3eggs
2teaspoonsof vanilla
For the Toppings:
4tablespoonsof unsalted butter
2cupsof fresh blue berries
1cupof heavy whipping cream
2tablespoonsof sugar
maple syrup for serving
Instructions
For the pancakes: In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, milk, yogurt, melted butter, eggs and vanilla until completely combined.
Next, add a small amount of butter to a griddle or large frying pan over medium heat and add in 4 to 6 ounces of batter into the pan.
Next add 12 – 15 blueberries right on top of the batter in the pan.
Cook the pan cakes for 2 to 3 minutes or until it begins to bubble and is lightly browned on the other side and flip.
Cook for a further 2 to 3 minutes and then set aside. Repeat the process until the batter is gone.
For the toppings: Whisk the whipped cream and sugar in a bowl until medium peaks are formed.
To serve: Top off the pancakes with whipped cream, remaining fresh blueberries and maple syrup.