DUTCH BABY PANCAKE WITH RASPBERRY-ORANGE COULIS
Provided by Valerie Bertinelli
Categories dessert
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the coulis: In a medium saucepan over medium-low heat, combine the raspberries, sugar, orange juice and vanilla. Cook, stirring frequently, until the raspberries are completely broken down and the sauce is syrupy, 10 minutes. Strain, a little at a time, through a fine-mesh sieve into a bowl, stirring to separate the seeds. Stir the orange zest in the strained sauce. Serve warm or set aside to cool. (The coulis can be stored in the refrigerator in an airtight container for up to 4 days.)
- For the Dutch baby: Preheat the oven to 450 degrees F. Put a 10-inch cast-iron skillet in the oven to heat for 10 minutes.
- Put the eggs in a large bowl and whisk vigorously until frothy. Whisk in the milk and then add the flour, vanilla and salt, and whisk until combined. Carefully remove the skillet from the oven and add the butter, swirling until it is melted and coats the pan. Pour in the batter and immediately return the skillet to the oven. Bake until the pancake is puffed and golden brown, 16 to 18 minutes.
- Serve the Dutch baby with the raspberry coulis.
MEYER LEMON RICOTTA PANCAKES WITH MACERATED STRAWBERRY COULIS
Provided by Anne Burrell
Time 1h5m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Toss the strawberries with the sugar and orange juice. Cover and let sit at room temperature for at least 30 minutes.
- After the berries and sugar have macerated and become very juicy, remove 1/2 of the berry mixture, put it in a food processor and puree until smooth. Return it to the rest of the berries and reserve until ready to use.
- Sift together all of the dry ingredients in a large bowl. In another bowl, combine the egg yolks, ricotta, milk and lemon zest and juice, and mix until it becomes homogeneous. Make a well in the dry ingredients, add the wet ingredients to the well and whisk until combined.
- Preheat a griddle.
- In another bowl, using a whisk or electric mixer, beat the egg whites with a pinch of salt to stiff peaks. Fold the egg whites into the flour mixture in thirds. Do this quickly and gently so the pancakes will be light and fluffy.
- Melt small pats of butter onto the preheated griddle, and spread it around with a paper towel to remove any excess butter. Spoon or ladle the pancake batter onto the prepared griddle to desired size of the pancake. When the top of the pancake is full of holes, like bubbles have risen to the surface and burst, the pancake is ready to flip. Flip the cakes and cook until the bottom is golden brown.
- Remove the pancakes from the grill to serving plates. Top with the macerated strawberry coulis and garnish with powdered sugar.
- What a flapjack!
MIXED BERRY COULIS
Adjust the amount of sugar based on the berries you are using and what you want the finished product to be served with. I listed the amount I use, but I prefer it on the not too sweet side. Fresh berries would also work, but I would decrease the sugar further.
Provided by Chandra M
Categories < 15 Mins
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine all but the lemon juice.
- Bring just to simmer and cook until berries are warm and sugar is dissolved.
- Transfer to a blender and puree until smooth.
- Strain through a fine sieve (or line coarse sieve with an old flour sack towel).
- Press as much through as possible, leaving only the seeds behind.
- Stir in the lemon juice and adjust sweetness if desired with additional sugar.
- Can be refrigerated for up to 4 days in an airtight container.
Nutrition Facts : Calories 1.7, Sodium 194.7, Carbohydrate 0.6, Sugar 0.2
BERRY COULIS
This is a flexible recipe for a classic berry coulis: use just one type of berry or a combination. Passing the mixture through a fine-mesh strainer produces a smooth, glossy sauce, but you can skip the step if you prefer something more rustic. The coulis will keep in the refrigerator for 4 to 5 days and also freezes well. Serve over ice cream, cheesecake, pound cake or other plain cakes.
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 4 servings (about 1 cup)
Number Of Ingredients 4
Steps:
- Combine the berries, sugar, lemon juice, salt and 1 tablespoon water in a medium saucepan. Bring to a simmer over medium heat and cook, stirring constantly, until the berries begin to give off their juice, 1 to 2 minutes. Adjust the heat so the sauce is simmering rapidly and cook until the berries have broken down, 4 to 5 minutes. Let cool slightly.
- Transfer to a blender and blend until smooth. Pour the mixture through a fine-mesh strainer, pressing on the solids to extract as much of the sauce as possible. Serve the sauce cold or at room temperature.
DUTCH PANCAKES
Pancakes filled with bacon, topped with glazed apples and smothered by a fresh cream and maple syrup sauce
Provided by Food Network
Time 2h45m
Yield 3 servings
Number Of Ingredients 14
Steps:
- Make the pancake batter by combining flour and freshly ground salt and pepper. Make a well in the center and add 1 whole egg, 1 egg yolk and the milk gradually and beating all the time. Set aside in a cool place for 2 hours. Melt 1-ounce butter in the frying pan. Add it to the batter mixture. Pour the batter into the pan and rotate until the base is evenly covered. When the topside looks waxy the underside is cooked. Flip over using a palette knife. Cook lightly and then turn pancake from the pan "second side up" onto a heated serving dish. (This side gets a complete cooking later when covered by bacon and broiled.) Lay slices of bacon on top and 1 tablespoon of syrup. Put dish under broiler and cook bacon for 2 1/2 minutes. Meanwhile prepare a second pancake. When the bacon is cooked cover it with the second pancake. Arrange thin slices of apple around the top of the pancakes. Dust with sugar and small pieces of softened butter. Return to the broiler until apples are soft and glazed - approximately 2 1/2 minutes. Now make the sauce. Heat the 1/4 cup of maple syrup and the cream in a pan. Mix the arrowroot and the remaining 2 egg yolks together and add them to the pan. As it comes gently to the boil add a pinch of cinnamon. Stir constantly to avoid curdling. Remove from heat when thick and pour over the pancakes. Serve piping hot - immediately.
RED BERRY COULIS
A versatile redcurrant and raspberry sauce to serve on desserts, with cake or spooned onto ice cream
Provided by Cassie Best
Categories Dessert
Time 10m
Yield Makes about 200ml
Number Of Ingredients 3
Steps:
- Place raspberries and redcurrants into a saucepan with sugar. Set over a medium heat, crushing with the back of a fork until the sugar has dissolved and the berries have become saucy. Taste and add a little more sugar if the berries are particularly sharp. Strain through a sieve, then chill until ready to serve.
Nutrition Facts : Calories 23 calories, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber
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