Red, White, and Blue pancakes is a bit of a tradition here at Our Little Chateau. On the 4th of July a lot of restaurants in America serve Red, White, and Blue pancakes to celebrate the 4th of July holiday in America. We now I have lived all over the world but pancakes with strawberries, blueberries, and whip cream is wonderful no matter where you live. Every year we try to switch it up by making the dish a little different using different types of pancakes from all over the world. This is the basic American recipe we use most often even on non-holidays, and we even try to make our own whip cream but for the sake of less work especially since we also bar b que on this day we sometimes uses ready-made whip cream.
- 1 ½ Cups All-Purpose Flour
- 3 ½ teaspoons Baking Powder
- 1 Tablespoon White Sugar
- 1 ¼ Cups Milk
- 1 Egg
- 3 Tablespoons Salted Butter, Melted
- 1 Teaspoon Vanilla Extract
- 1/2 Cup Blueberry (and some extra to have fresh on top of the pancakes)
- Fresh Strawberries (cut to go on top of the pancakes)
- Whip Cream Topping (of your choosing)
Add wet and dry ingredients in a stand mixer or mixing bowl and whisk until well combined.
Add in blueberries and fold them into the batter. (Tip: Sometimes we crush a some and add them in for extra blueberry flavor.)
Scope 1/3 of a cup of batter into a measuring spoon and cook one side until you see bubbles form on the top and then flip to cook the other side until it is golden brown.
Once all of the pancakes are cooked serve by adding whip cream and fresh blueberries and sliced strawberries. You can also add honey or your favorite syrup on top and enjoy.