Dutch Pancakes with Berry Coulis Recipe

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Dutch Pancakes with Berry Coulis Recipe
Dutch Pancakes with Berry Coulis Recipe photo by Taste of Home
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Dutch Pancakes with Berry Coulis Recipe

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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
Featured In: Mom's Best Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Cook: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Cook: 25 min.

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 20-25 minutes or until thickened. 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 15-20 seconds longer or until bottom is cooked. 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. Yield: 12 servings.
Originally published as Dutch Pancakes with Berry Coulis in Breakfast & Brunch Bookazine 2014, p77

  • 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
  1. In a small saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer 20-25 minutes or until thickened. Remove from heat; stir in extract.
  2. 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.
  3. 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 15-20 seconds longer or until bottom is cooked. 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.
  4. Spoon about 1 tablespoon berry mixture down the center of each pancake; roll up. If desired, top with whipped cream and syrup. Yield: 12 servings.
Originally published as Dutch Pancakes with Berry Coulis in Breakfast & Brunch Bookazine 2014, p77

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karadmiller User ID: 5170905 259346
Reviewed Jan. 7, 2017

"This was very delicious! Perfect breakfast for a snowy Saturday!"

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