Make the Chantilly Cream. 

In the bowl of an electric mixer, pour in the heavy cream, powdered sugar, and vanilla.

Beat on high speed until the mixture is thick and forms stiff peaks.  The cream should make a ‘peak’ when you lift the beater out of the bowl.

Cover the bowl tightly with plastic wrap and chill until ready to use.

Make the pancake batter.

In a large mixing bowl, combine the flour, baking soda, salt, and sugar with a fork.

Create a hole in the center and set it aside.

Using a medium bowl, whisk together the eggs, beer, milk, vinegar, and 4 teaspoons of oil.

Pour the wet ingredients into the ‘hole’ in the center of the dry ingredients.

Stir just until combined.  There may be small lumps and that’s okay.

Divide the dough into thirds.

Spoon one-third into a small bowl and add enough red food coloring to get a deep red color.

Add another third of the batter to another bowl and mix in the blue food coloring.

Preheat the oven to 200 degrees and place a baking rack over a large baking sheet.  Set aside.

Heat a large non-stick skillet over medium-high heat and brush with 1 teaspoon of the remaining oil.

Spoon ¼ cup of each of the batters into the skillet so that you have one white, one blue, and one red pancake.

Cook until bubbles start to form and then flip the pancakes.

Continue to cook for another minute longer.

Remove from the skillet to the baking rack and keep warm in the oven.

Repeat with the remaining oil and pancake batter.

Serve and garnish.

Add one blue pancake and top with a heaping tablespoon of Chantilly cream.  Top with one white pancake and a tablespoon of Chantilly cream,  and finally top with one red pancake to a plate.

Smear a dollop of Chantilly cream over the red pancake and top with berries and a sprig of mint.

Serve warm.