My husband makes his mom's crepe-like Dutch pancakes with our kids on Saturdays. I came up with the berry sauce, and the dish is now our brunch standard. —Shannon Koene, Blacksburg, Virginia
Berry Coulis with Dutch Pancakes
Berry Coulis with Dutch Pancakes
Prep Time
20 min
Cook Time
1 hour
Yield
6 servings
Ingredients
- 1 cup frozen unsweetened strawberries
- 1 cup frozen unsweetened blueberries
- 1/2 cup frozen unsweetened blackberries
- 1/2 cup frozen unsweetened raspberries
- 3 tablespoons honey
- 1 teaspoon almond extract
- PANCAKES:
- 3 large eggs
- 1-1/2 cups 2% milk
- 1 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- Sweetened whipped cream and maple syrup, optional
Directions
- In a small saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer until thickened, 20-25 minutes. Remove from heat; stir in extract.
- In a large bowl, whisk eggs, milk and vanilla. In a small bowl, mix flour, cinnamon, salt and baking powder; add to egg mixture and mix well.
- Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook until top appears dry; turn pancake over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack pancakes between pieces of waxed paper or paper towels.
- Spoon about 1 tablespoon berry mixture down the center of each pancake; roll up. If desired, top with whipped cream and syrup.
Nutrition Facts
4 filled pancakes: 233 calories, 4g fat (2g saturated fat), 98mg cholesterol, 185mg sodium, 41g carbohydrate (17g sugars, 3g fiber), 8g protein.
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