Pancakes And Berry Coulis - cooking recipe

Ingredients

1 cup sour cherry nectar
6 tbsp sugar
1 tsp vanilla extract
1 None lemon, peeled in 1 strip
1 tbsp cornstarch
1 cup fresh red currants
2 cups raspberries
2 None eggs
2 tbsp butter, melted
1 cup buttermilk
1/2 cup flaked coconut, toasted
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 cup clarified butter

Preparation

Bring 3/4 cup of the sour cherry nectar, 2 tbsp sugar, vanilla extract and lemon peel to a boil in a medium saucepan. Mix the cornstarch with the remaining 1/4 cup cherry nectar and stir into the pan. Reduce heat to low and simmer for 1 min, stirring. Remove the lemon peel. Stir in the currants and raspberries. Remove from the heat and set aside to cool.
For the pancakes, whisk the eggs and remaining 1/4 cup sugar in a large bowl. Stir in the melted butter and buttermilk. Add 1/3 cup of the toasted coconut, flour, baking powder, a pinch of salt and mix well.
Heat 1 tbsp clarified butter in a large skillet on medium heat. Cook pancakes in batches until golden brown on both sides. Add remaining clarified butter to pan as needed. Sprinkle pancakes with remaining toasted coconut and serve with berry coulis.