Best 3 Dutch Baby Pancake With Raspberry Orange Coulis Recipes

Indulge in a culinary symphony with our delectable Dutch baby pancake, a masterpiece that harmonizes fluffy pancake batter with a tantalizing raspberry orange coulis. This delightful breakfast or brunch dish enchants the senses with its golden-brown edges, tender and airy center, and a vibrant, tangy coulis that adds a burst of flavor in every bite. As you savor each morsel, you'll embark on a journey of taste and texture, where the light and fluffy pancake embraces the burst of sweet and tart berries, creating an unforgettable symphony of flavors. Whether you're a seasoned pancake enthusiast or seeking a new brunch favorite, this Dutch baby pancake with raspberry orange coulis is a recipe you won't want to miss.

Here are our top 3 tried and tested recipes!

DUTCH BABY PANCAKE

Dutch Baby Pancake image

On the breakfast table in just 25 minutes, our Dutch Baby Pancakes are baked to puffy, golden-brown perfection. Sprinkle with powdered sugar and serve immediately.

Provided by Cheri Liefeld

Categories Breakfast

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

3 eggs
2/3 cup milk, room temperature
2/3 cup Gold Medal™ all-purpose flour
2 to 3 teaspoons grated lemon peel
1 teaspoon almond extract
1 lemon, quartered
Powdered sugar

Steps:

Heat oven to 425°F. Place butter in 10- to 12-inch ovenproof skillet; place in oven to melt.
In small bowl, beat eggs, milk, lemon peel and almond extract with whisk. Add flour; mix until batter is smooth. Pour into hot skillet.
Bake 20 minutes or until pancake is puffed and brown.
Squeeze juice from quartered lemon over top of pancake; sprinkle with powdered sugar. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

DUTCH BABY PANCAKE WITH STRAWBERRY-ALMOND COMPOTE

Dutch Baby Pancake with Strawberry-Almond Compote image

Pannekoeken, or Dutch baked pancakes, are a treat in my husband's family. You can also try this recipe with vanilla extract, blueberries and lemon peel. -Jennifer Beckman, Falls Church, Virginia

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 6 servings (3 cups topping).

Number Of Ingredients 13

Ingredients

2 tablespoons butter
4 large eggs, room temperature
2/3 cup 2% milk
2 tablespoons grated orange zest
1/2 teaspoon almond extract
2/3 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon kosher salt
TOPPING:
1 pound fresh strawberries, hulled and quartered
1/2 cup slivered almonds, toasted
2 tablespoons orange juice
1 tablespoon sugar

Steps:

Preheat oven to 400°. Place butter in a 9-in. pie plate. Place in oven for 4-5 minutes or until butter is melted; carefully swirl to coat evenly. , Meanwhile, in a large bowl, whisk eggs, milk, orange zest and extract until blended. Whisk in flour, sugar and salt. Pour into hot pie plate. Bake 20-25 minutes or until puffed and sides are golden brown and crisp., In a small bowl, combine topping ingredients. Remove pancake from oven; serve immediately with topping.

Nutrition Facts : Calories 252 calories, Fat 13g fat (4g saturated fat), Cholesterol 153mg cholesterol, Sodium 245mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

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

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.

Tips:

For a light and fluffy Dutch baby pancake, make sure to separate the egg whites and yolks. Beat the egg whites until stiff peaks form before folding them into the batter.
Be careful not to overmix the batter. Overmixing can result in a tough, dense pancake.
Cook the Dutch baby pancake in a hot oven. A high oven temperature will help the pancake rise and cook evenly.
Don't open the oven door while the pancake is cooking. Opening the oven door will cause the pancake to fall.
Serve the Dutch baby pancake immediately with your favorite toppings. Some popular toppings include butter, powdered sugar, lemon juice, and fresh fruit.

Conclusion:

Dutch baby pancakes are a delicious and easy-to-make breakfast or brunch dish. With a few simple ingredients and a little bit of time, you can enjoy this classic dish in the comfort of your own home. So next time you're looking for a special breakfast or brunch treat, give Dutch baby pancakes a try.