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.