Blackberry Pancakes with Blackberry Coulis Aux Framboises
Elevate your breakfast game with these luscious Blackberry Pancakes drizzled with a vibrant Blackberry Coulis Aux Framboises. This recipe combines fluffy, golden pancakes studded with juicy bursts of fresh blackberries and a silky coulis made from a delightful blend of blackberries, raspberries, and a hint of lemon. Perfectly balanced in sweetness and tanginess, the coulis provides a refined touch that transforms this comforting dish into a gourmet masterpiece. Ready in just 40 minutes, this recipe is ideal for brunch or a weekend treat, offering a stunning presentation and a burst of berry flavor in every bite. Serve these pancakes warm, topped with extra fresh berries for an irresistible start to your day! Keywords: blackberry pancakes, blackberry coulis, raspberry sauce, fluffy pancakes, berry breakfast recipe, brunch ideas.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 large Egg
- 1.25 cups Milk
- 3 tablespoons Unsalted butter (melted)
- 1 cup Fresh blackberries (for pancakes)
- 1 cup Fresh blackberries (for coulis)
- 1 cup Fresh raspberries
- 0.25 cup Granulated sugar (for coulis)
- 1 tablespoon Lemon juice
- 2 tablespoons Water
Instructions
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a separate bowl, beat the egg and mix in the milk and melted butter.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. The batter will be slightly lumpy. Do not overmix.
Gently fold in the fresh blackberries into the pancake batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown. Repeat with the remaining batter.
To make the coulis, combine blackberries, raspberries, granulated sugar, lemon juice, and water in a small saucepan over medium heat.
Cook the fruit mixture for 5-7 minutes, stirring occasionally, until the berries are soft and the sugar has dissolved.
Using an immersion blender or transferring to a regular blender, puree the mixture until smooth.
Strain the coulis through a fine-mesh sieve to remove seeds and set aside to cool.
Serve the pancakes warm, drizzled generously with the blackberry and raspberry coulis, and garnish with extra fresh berries if desired.
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 565 mg | 25% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 32.7 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 146 mg | 11% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 419 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
