BERRY COULIS WITH DUTCH PANCAKES

Berry Coulis with Dutch Pancakes image

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

Provided by Taste of Home

Categories Breakfast Brunch Desserts

Time 1h20m

Yield 24 filled pancakes.

Number Of Ingredients 15

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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

Steps:

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 : Calories 117 calories, Fat 2g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 92mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein.