Recipe

Strawberry Coulis-Infused Pancakes

Photo by StreamingGourmet

1/4 cup freshly squeezed orange juice Ask a question about this ingredient

Purée all ingredients in a blender and push through a sieve (to remove the strawberry seeds). This makes almost one cup of coulis - enough to put coulis in the pancakes and pour some on top. Set aside 1/2 cup for the recipe and chill the rest.
Ask a question about this step

1/2 cup strawberry coulis (from above) Ask a question about this ingredient

1/2 tablespoon unsalted butter for the pan Ask a question about this ingredient

Heat a heavy-bottom frying pan or griddle over medium heat for 10 minutes. Having the pan fully and evenly heated helps make even the first pancake come out just right.
Ask a question about this step
In a medium bowl, beat the egg yolks with the strawberry coulis and set aside. In a large bowl, mix the dry ingredients. Either sift the dry ingredients together, or mix them vigorously with a whisk.
Ask a question about this step
In a medium bowl, beat the egg whites rapidly with a whisk until they are stiff, but not too stiff. You're going for soft peaks here. About 2 minutes of vigorous whisking should do it.
Ask a question about this step
Add the egg/strawberry coulis mixture to the dry ingredients and combine until smooth, but don't overmix. Fold in the egg whites gently.
Ask a question about this step
Drop a dollop of butter into the pan and allow it to melt, but not brown. Drop one ladle full of batter into the pan. Allow to cook until edges appear less shiny and bubbles appear on the surface of the pancake. Flip and cook for another 2 minutes or so. Transfer to a warm plate. If not eating immediately, keep in an oven heated to 250˚F. Garnish with fresh strawberries and serve with additional strawberry coulis.
Ask a question about this step