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Ingredients
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Pancake Batter
Whipped Cream
Method
Pancake Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until well blended.
- 2
Combine Wet Ingredients
In a separate bowl, whisk together the milk, egg, and melted unsalted butter until smooth.
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix. Fold in the blueberries.
- 4
Heat the Griddle
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- 5
Cook Pancakes
Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for an additional 1-2 minutes until golden brown.
- 6
Serve
Transfer the pancakes to a plate and keep warm while you cook the remaining batter.
Whipped Cream Preparation
- 7
Whip the Cream
In a mixing bowl, pour the heavy cream. Using an electric mixer, beat on medium-high speed until it starts to thicken.
- 8
Add Sugar and Vanilla
Add the powdered sugar and vanilla extract to the thickened cream. Continue beating until stiff peaks form.
- 9
Serve
Spoon the whipped cream over the pancakes just before serving.