Raspberry Pancakes with Basil Whipped Cream
Servings:*
8Ingredients
- 1 cup heavy whipping cream
- 1 cup loosely packed basil leaves, roughly chopped
- 1 ¾ cup all purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoons baking soda
- ½ teaspoons kosher salt
- 1 large egg
- 1 ½ cup whole milk
- ½ cups unsalted butter, melted, plus more for greasing pan
- 1 teaspoon vanilla extract
- 2 cups raspberries , roughly chopped
- 2 tablespoons confectioners’ sugar
Directions
-
In a small saucepan, combine the heavy whipping cream and basil. Heat over low heat until steaming. Cook for 10 minutes, being careful not to let the cream come to a simmer. Remove the pot from the heat and let cool on the stovetop for 15 minutes. Transfer the cream to an airtight container and chill in the refrigerator for at least 3 hours or up to overnight.
-
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt until well combined.
-
In a second large mixing bowl, whisk together the egg, milk, melted butter and vanilla extract until smooth. Add the wet ingredients to the dry ingredients and mix until just combined.
-
Add in ½ of the chopped raspberries and stir until just combined. Let the batter rest at room temperature for 15 minutes.
-
While the batter rests, strain the basil infused cream into a medium bowl. Add the confectioners’ sugar and using a hand mixer, beat on high speed until medium peaks form, 5 to 7 minutes.
-
To cook the pancakes, heat a medium skillet over medium heat and melt a tablespoon of butter, swirling to coat the skillet.
-
Once the butter begins to foam, add ¼ cup of batter to the skillet. Sprinkle a teaspoon of the chopped raspberries on top of the pancake. Cook for 2 minutes until bubbles begin to form and the sides set. Flip, and cook for 2 minutes.
-
Remove the pancake from the skillet and transfer to a sheet pan lined with a wire rack. Repeat steps 6 and 7 with the remaining batter.
-
Divide the pancakes among plates and top with the basil whipped cream. Enjoy.
-
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days or frozen for up to 1 month. Leftover whipped cream can be stored in an airtight container in the refrigerator for up to 3 days.