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1
Pancakes:
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2
Break eggs into a large stainless steel bowl and whisk until frothy. Add milk, sugar, vanilla, salt, cinnamon and nutmeg, and whisk until incorporated. Add flour and whisk until smooth (a few small lumps are okay.) Cover and refrigerate at least 2 hours, preferably overnight.
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3
Preheat oven to 350 degrees. Using 4 7-inch ovenproof and stoveproof pans, place 1 tablespoon butter into each pan. Melt butter over medium heat and then add 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon nutmeg to each pan, stirring constantly. When mixture turns to a syrupy consistency, remove from heat and add 1 cup of batter to each pan. Place pans into the center of oven 5 to 6 inches from the top of oven (puffs will rise). Bake for 15 to 20 minutes. When done, immediately loosen pancakes and slide onto serving plates.
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4
Raspberry coulis:
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5
Place raspberries, sugar, and lemon juice into a food processor and puree until smooth. Pour coulis though a fine mesh strainer to remove seeds. Pour into small squeeze bottle with a small tip and refrigerate.
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6
To plate:
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7
On top of the pancakes, evenly distribute fruit among the four plates. Drizzle coulis using a zigzag motion across each plate. Using a small sieve, dust each plate with confectioner's sugar and serve.
