Raspberry Coulis & Pancakes

Raspberry Liqueur and pancakes – a match made in heaven. Not just for breakfast or brunch; this can make a fantastic alternative dessert.

Made from half a kilo of whole raspberries in every bottle, our Raspberry Liqueur retains all the unadulterated mouth-watering flavour of raspberries picked at optimum ripeness.

This recipe can be as simple as you want it to be; make the coulis and the pancakes, or dare we suggest simply using ready made pancakes and simply pouring over B&G Raspberry Liqueur but where is the fun in that?

Ingredients

To make the coulis:

• 50ml B&G Raspberry Liqueur
• 250g raspberries
• 1 tbsp of icing sugar
• 1 tbsp of lemon juice

To make the pancakes:

• 135g plain flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tbsp caster sugar
• 130ml milk
• 1 large egg, lightly beaten
• 2 tbsp melted butter, slightly cooled or olive oil, plus extra for cooking

Method

For the coulis: 

1. Simply heat all the ingredients together in a pan until the raspberries start to break down.
2. Transfer to a food processor and blend until smooth.
3. You can sieve the mix if you don’t want the pips.

For the pancakes: 

1. Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
2. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
3. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm thick.
4. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
5. Serve with the coulis spread all over.