• Recipes
• Pastry
• Pancakes
• Strawberry coulis-infused pancakes

These might look like buckwheat pancakes, but the color comes from the strawberry coulis that is in the batter, not from buckwheat flour. <br /> <br />When strawberries are in season here in California, I can’t resist using them in almost everything. I wanted to insert strawberry goodness right into a pancake rather than spreading jam or syrup on top. The result? A bright, light pancake with lots of flavor. The strawberry coulis replaces the milk which makes for an interesting twist. Also, instead of baking powder, this version uses the acid from the orange juice mixed with baking soda to get the fluffy rise needed for a good pancake. Also, in this rendition, the eggs are separated. The whites get whipped up into a wet froth and folded into the batter at the end. This helps make the batter smooth and shapely as it goes into the pan and gives a light, bubbly texture to the finished pancake.

Share: