These might look like buckwheat pancakes, but the color comes from the strawberry coulis that is in the batter, not from buckwheat flour.
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. —StreamingGourmet
large strawberries, sliced in half
freshly squeezed orange juice
grated orange zest
strawberry coulis (from above)
large eggs, separated
1 1/2 teaspoons
unsalted butter for the pan
In This Recipe
Purée all ingredients in a blender and push through a sieve (to remove the strawberry seeds). This makes almost one cup of coulis - enough to put coulis in the pancakes and pour some on top. Set aside 1/2 cup for the recipe and chill the rest.
Heat a heavy-bottom frying pan or griddle over medium heat for 10 minutes. Having the pan fully and evenly heated helps make even the first pancake come out just right.
In a medium bowl, beat the egg yolks with the strawberry coulis and set aside. In a large bowl, mix the dry ingredients. Either sift the dry ingredients together, or mix them vigorously with a whisk.
In a medium bowl, beat the egg whites rapidly with a whisk until they are stiff, but not too stiff. You're going for soft peaks here. About 2 minutes of vigorous whisking should do it.
Add the egg/strawberry coulis mixture to the dry ingredients and combine until smooth, but don't overmix. Fold in the egg whites gently.
Drop a dollop of butter into the pan and allow it to melt, but not brown. Drop one ladle full of batter into the pan. Allow to cook until edges appear less shiny and bubbles appear on the surface of the pancake. Flip and cook for another 2 minutes or so. Transfer to a warm plate. If not eating immediately, keep in an oven heated to 250?F. Garnish with fresh strawberries and serve with additional strawberry coulis.