Fluffy Pancakes + Antioxidants = Hoping for a Healthier Breakfast
Plus I love stacking my pancakes…
For Vanilla Bean Pancakes:
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Dash of ground cinnamon
- 1 cup buttermilk
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- Half vanilla bean (scraped) (alternative: Nielsien Massey Pure Vanilla Bean paste)
- Extra unsalted butter for skillet
For Whip Cream:
- 1 cup of heavy cream (alternative heavy whipping cream).
- 3 tablespoons granulated sugar.
For Vanilla Bean Pancake:
- In a medium bowl, whisk together flour, brown sugar, baking powder, salt and cinnamon and set aside.
- In a separate medium bowl, whisk together buttermilk, melted butter, egg and vanilla extract.
- Add the dry ingredients to wet ingredients all at once.
- Scrap in vanilla bean into bowl.
- Whisk and combine and it’s okay if there are still lumps in the mixture (do not thoroughly mix; the lumps add to the fluffiness of the pancakes).
- Set mixture on the side to settle for a few minutes and meanwhile, heat up skillet on medium-low heat.
- Pre-heat oven to 200F degrees and place a heatproof plate in the oven.
- Add a small amount of butter (about 1/2 teaspoon) to skillet.
- Use 1/4 cup for your scoop and pour about 2-3 tablespoons of batter onto the skillet.
- Cook the first side of the pancake until it is golden-brown and then flip over to the other side.
- After each pancake is done, place each one in the oven until all the pancakes are finished cooking.
For Whip Cream:
- Use whisk attachment for standing mixer.
- Place metal mixing bowl in freezer for 10-15 minutes.
- Whisk 1 cup of heavy cream and sugar at medium-high speed until stiff peaks (about 5 minutes).
- Note: I personally prefer heavy cream versus heavy whipping cream, because the heavy cream can also be used to make ice cream, but either heavy cream or heavy whipping cream will work – the difference is the fat content in the heavy cream vs. heavy whipping cream).
- Need 1 cup of raspberries and 1 cup of blueberries.
- Place one pancake on the plate and place blueberries on the entire surface of the pancake.
- Place a pancake on top of the blueberries and place the raspberries so the opening of the raspberries are facing inwards. Use pipping bag with star tip to pipe a small amount of whip cream in between each raspberry to help hold them together.
- Repeat and stack alternating blueberries and raspberry layers with pancakes until desired height is reached.
- Slice two 1 teaspoon slices of butter to place on top and finish with an unlimited amount of heated maple syrup on top.