Raspberry Pancakes with Basil Whipped Cream
Yes, you heard right—there’s basil in that whipped cream and it’s nothing short of genius. The herb adds a slightly earthy vibe that plays beautifully with the bright and juicy raspberries, the vivid color of which runs through every golden, fluffy bite. Together, this pair of ingredients brings an element of surprise that elevates an otherwise classic and traditional stack of pancakes.
Recipe - PLYMOUTH (+Wines & Spirits)
Raspberry Pancakes with Basil Whipped Cream
Prep Time20 Minutes
Servings8
Cook Time25 Minutes
Ingredients
1 cup heavy whipping cream
1 cup loosely packed basil leaves, roughly chopped
1 ¾ cups all purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 large egg
1 ½ cups whole milk
½ cup 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.
20 minutes
Prep Time
25 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Organic Valley Organic Heavy Whipping Cream, 16 Ounce
$6.39$0.40/oz
L&B Fresh Organic Basil, 0.75 Ounce
$3.79$5.05/oz
Gold Medal All-Purpose Flour, 5 Pound
$5.49$1.10/lb
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
Argo Baking Powder, 12 Ounce
$3.39$0.28/oz
Our Family Baking Soda, 16 Ounce
$1.19$0.07/oz
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb
Vital Farms Organic Pasture-Raised Large Eggs, 18 Each
$15.99$0.89 each
L&B Classic Whole Milk, 0.5 Gallon
$2.49$4.98/gal
Kerrygold Unsalted Pure Irish Butter Sticks, 8 Ounce
$7.49$0.94/oz
L&B Organic Pure Vanilla Extract, 2 Ounce
$7.99$4.00/oz
Driscoll's Raspberries, 6 Ounce
$4.99$0.83/oz
C&H Pure Cane Sugar Confectioners Powdered Sugar, 1 Pound
$3.43$3.43/lb
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.