The Breakfast Rush… Then We Switched Stations

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 2 tablespoons Granulated Sugar
• 2 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 3/4 cup Milk (whole or 2% milk)
• 1 Egg (large, room temperature)
• 2 tablespoons Unsalted Butter (melted, plus extra for cooking)
• 1 teaspoon Vanilla Extract
• 1/2 cup Heavy Whipping Cream (cold)
• 2 tablespoons Powdered Sugar
• 1 cup Fresh Mixed Berries (blueberries, strawberries, raspberries, washed)
• 2 tablespoons Maple Syrup (optional drizzle)

Instructions

1. Make Pancake Batter

   In a mixing bowl whisk together the flour, sugar, baking powder, and salt. In a separate small bowl combine milk, egg, melted butter, and vanilla. Pour the wet mixture into the dry ingredients and whisk just until combined; a few lumps are fine.

   Time: PT5M

2. Heat the Skillet

   Place a non‑stick skillet over medium heat and add a small knob of butter. When the butter sizzles and foams, the pan is ready.

   Time: PT2M

   Temperature: 190°C

3. Cook the Pancakes

   Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set (about 1 minute), then flip and cook another 45 seconds until golden. Stack two pancakes per plate for a double stack.

   Time: PT4M

   Temperature: 190°C

4. Whip the Cream

   In a chilled small bowl, combine the cold heavy cream, powdered sugar, and a splash of vanilla if desired. Beat with a hand mixer on medium‑high speed until soft peaks form, then continue to stiff peaks (about 2‑3 minutes).

   Time: PT3M

5. Plate and Serve

   Place the double‑stack pancakes on a serving plate, top with a generous dollop of whipped cream, scatter fresh berries, and drizzle with maple syrup if using. Serve immediately.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g