Dutch Pancake with Raspberry-Orange Coulis
Raspberry-Orange Coulis:
  • 350g fresh or frozen raspberries
  • 3tablespoons sugar
  • 2tablespoons freshly squeezed orange juice
  • 1teaspoon vanilla extract
  • 1/2teaspoon orange zest
Dutch Pancake
  • 3 large eggs
  • 3/4cup full cream milk
  • 3/4cup Flour
  • 1/2teaspoon vanilla extract
  • 1/4teaspoon salt
  • 3tablespoons unsalted buttercut into 2cm pieces
For the coulis: In a medium saucepan over medium-low heat, combine the raspberries, sugar, orange juice and vanilla. Cook, stirring frequently, until the raspberries are completely broken down and the sauce is syrupy, 10 minutes. Strain, a little at a time, through a fine-mesh sieve into a bowl, stirring to separate the seeds. Stir the orange zest in the strained sauce. Serve warm or set aside to cool.
  1. Put the eggs in a large bowl and whisk vigorously until frothy. Whisk in the milk and then add the flour, vanilla and salt, and whisk until combined. Carefully remove the pan from the oven and add the butter, swirling until it is melted and coats the pan. Pour in the batter and immediately return the pan to the oven. Bake until the pancake is puffed and golden brown, 16 to 18 minutes.
For the Dutch Pancake: Preheat the oven to 220c. Put a 25cm cast-iron skillet or oven proof thick based fry pan in the oven to heat for 10 minutes.
  1. Serve the Dutch pancake with the raspberry coulis.