Place cold heavy whipping cream in a chilled bowl. Whip on high with a whisk attachment until the cream forms thick whipped peaks. Spoon into pastry bag. Set aside. (A high quality canned pure whipping cream will work just fine.)
Gently ladle the batter onto the hot griddle forming 4-5 pancakes. Try to make your cakes uniform in size. Using a pancake ladle is best. Watch for bubbles to form in the pancake and when the griddle-side of the pancake is golden brown, gently flip the pancakes. Continue to cook 2 to 3 minutes. Serve immediately or hold in a warm place for no longer than 20 to 30 minutes.
Place 2-3 pancakes on plate, gently overlapping to form a triangle. Spoon strawberries over hot pancakes and top with whipped cream piped into a star shape to complete the Red, white and blue patriotic theme!
Yield: 12 pancakes
2 cups all purpose flour
Combine dry ingredients in a bowl until well blended. In a separate bowl, mix together sour cream and buttermilk. To the buttermilk mixture add eggs and melted butter, mix well. Pour wet mixture on top of dry ingredients. Gently fold together until just wet. Gently fold in blueberries.
DO NOT OVER MIX! Allow batter to set for at least 5 minutes. This allows the leavening agents to go to work, creating thicker, but lighter pancakes! While batter is resting, preheat and lightly butter your griddle. Too much butter results in greasy, fried edges. Just butter lightly and wipe with a paper towel to evenly distribute butter over the entire griddle.
6 tablespoons melted butter
Butter for griddle
2 cups fresh Michigan blueberries
1 teaspoon baking soda (check expiration date first)
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons sugar
1 cup sour cream
1 1/4 cups buttermilk
2 eggs, lightly beaten
2 Pints fresh strawberries
1 cup heavy cream
Cut strawberries into bite-size pieces. Fresh seasonal berries don’t need extra sweetening, but if sweeter berries are desired, sprinkle with superfine sugar to taste. Set Aside.