Strawberry Coulis-Infused Pancakes

1. 1

   Puree 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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Add the egg/strawberry coulis mixture to the dry ingredients and combine until smooth, but don't overmix. Fold in the egg whites gently.

6. 6

   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.

* Per serving · 4 servings · Values may vary.