This month I was assigned Kathy’s blog, “Bake Away With Me!” She is a dear friend of mine and a fellow Dorista and I knew exactly what I was going to cook once I saw I was assigned her blog – a recipe that I had been eyeing for awhile and never quite got around to cooking… her Puff Pancake recipe!
February’s Blogger C.L.U.E. Society’s theme is Red and while Kathy pairs her Puff Pancakes with fresh berries, I thought making a fresh berry syrup was perfectly fitting! Mei & I chose raspberries and strawberries to make our red berry syrup with just a hint of lemon to brighten it up! Puff pancakes are deceptively easy to make and one whole pancake, baked in an eight inch pan is enough for two people but next time we are going to make smaller, individual portions because both the girls were upset at having to slice the BIG pancake into smaller pieces and loved how the edges curled up and caught their red berry syrup and whipped cream!
For those of you that haven’t heard about the Blogger C.L.U.E. Society yet, each month a group of us are assigned a fellow blogger and we go through their recipes and find one that fits the theme that we’d like to make without letting on that you were assigned their blog… very CLUE-like indeed!
Kathy has such a range of recipes on her blog, you should certainly go and have a look – especially since her photography will stop you in your tracks and have you drooling for a long, long time! Honestly, I get lost in her photography… it just makes me feel like I’m the only guest in the most serene, Anne of Green Gables kind of B&B. The perfect daydream!
Here is the link to Kathy’s recipe for Puff Pancakes and I’ve included the recipe for my Red Berry Sauce that we topped our Puff Pancakes with! The method for making Puff Pancakes is so much fun and is similar to the process of making Yorkshire Puddings since the hot butter with the batter creates a lovely, airy and light golden texture and crumb that is perfect for a kind of baked pancake.
My girls LOVE pancakes for breakfast and my husband makes them pancake breakfasts as often as he dares so I knew this was going to be an instant crowd pleaser! Especially when we topped the Puff Pancakes with fresh strawberries, Red Berry Sauce and powdered sugar! Since the girls are our Valentines this year, we made these for our girls and they really enjoyed this fancy pancake breakfast!
RED BERRY SAUCE
INGREDIENTS: yields 2 Cups
- 1 Pint of fresh Raspberries
- 1 Pint of fresh Strawberries
- 1 Cup Granulated Sugar
- 1-2 teaspoons of fresh Lemon juice
First, hull and remove the greens and stems from all of the strawberries. Set aside half of the strawberries for serving and slice the remaining strawberries.
In a medium saucepan over medium heat, combine all of the raspberries, the sliced strawberries and the sugar. Stir the berries with a wooden spoon until they break down, about twenty minutes. Once the berries are soft and broken down, use the wooden spoon to smash the remaining fruit chunks against the side of the saucepan. The goal is to rid the sauce of any chunks of fruit. Once you have done this, turn off the heat.
Set a fine mesh sieve over a bowl large enough to hold the berry sauce then pour the sauce through the sieve. Using a rubber spatula, gently push the sauce through the sieve until all that remains are the seeds and any chunks that didn’t break down before. Be sure to scrape all the sauce off the bottom of the sieve. Discard anything that didn’t pass through the sieve.
Pour the sauce back into the saucepan and set the saucepan over high heat. Once it begins to boil, allow it to boil for 2-3 minutes, stirring constantly then turn it down to a simmer and reduce the sauce by about 1/4 of the original volume. This will thicken the sauce until it is a syrup-like consistency. Once the sauce is thickened to your liking, add a little bit of lemon juice, starting with about 1/2 tsp at a time, stir it in then taste it to see if you would like more. This is just to brighten to flavor so you don’t need too much. Once you have done that, remove it from the heat and transfer it to another container, either one for storing the sauce or for serving and allow it to cool to room temperature before serving. You can speed up the process by pouring the Red Berry Sauce into a serving container and letting it cool in the freezer for about ten minutes.
Use the Red Berry Sauce on anything from Puff Pancakes to cakes, scones, ice cream, etc the world is your oyster!
PUFF PANCAKES with RED BERRY SAUCE
INGREDIENTS: yield one Puff Pancake
- One freshly baked, hot Puff Pancake (click link for recipe)
- Red Berry Sauce, to taste
- Fresh Strawberries, stemmed and hulled
- Powdered Sugar, to taste
Transfer the Puff Pancake to a cutting board and slice into serving sizes. We sliced ours into quarters since there are four of us.
Pour Red Berry Sauce, to taste, over each quarter. Top each Puff Pancake with fresh strawberries then dust with powdered sugar at the table, just before the first bite!
Dont forget to stop by and see what the other Blogger C.L.U.E. Society Members made this month for our RED theme!
- Bacon & Cheddar Savory Bread Pudding Bites by Lisa from Authentic Suburban Gourmet
- Banana Cranberry White Chocolate Muffins by Aly from Cooking in Stilettos
- Blood Orange Mojito by Anna from annaDishes
- Buffalo Roasted Chickpeas by Janet from Cupcakes to Caviar
- Cherry Almond Coconut Bars by Jean from Lemons and Anchovies
- Dark Chocolate Pomegranate Bark by Ramona from Curry and Comfort
- Garlicky Roasted Tomatoes by Azmina from Lawyer Loves Lunch
- Love Potion #9 w/ Raspberry Chambord Ice Cubes by Christy from Confessions of a Culinary Diva
- Madam Wong’s Pizza Rolls by Kelli from Kelli’s Kitchen
- Negroni by Kate from Kate’s Kitchen
- Paloma Naranjada Cocktail by Stacy from Food Lust People Love
- Pomegranate-Lime Granita by Debra from Eliot’s Eats
- Raspberry Amaretto Bundt Cake by Liz from That Skinny Chick Can Bake
- Raspberry-Strawberry Puff Pancake by Alice from A Mama, Baby and Shar-pei in the Kitchen
- Red-Hot Currant-Glazed Pork Chops by Stacy from Food Lust People Love
- Red Velvet Cupcakes by Lea Ann from Cooking on the Ranch
- Roasted Asparagus by Kim from Liv Life
- Strawberry Chia Jam w/ Chia Seed Pancakes by Heather from girlichef
- Strawberry Vanilla Scones by Christiane from Taking on Magazines
- Tomato Herb Compound Butter by Wendy from A Day in the Life on the Farm
- Turkey Joes from annaDishes