Scottish pancakes with mixed berry coulis, topped with chocolate ganache

Method

Have you heard of 'drop scones?' They're more commonly known in Scotland as pancakes and this recipe uses ripe berries to accompany them. Scottish producers grow 3,000 tonnes of raspberries and 25,000 tonnes of strawberries each year.

Mix the pancake ingredients:

• Mix the dry ingredients: flour, salt, sugar and baking powder
• Hand mix the ingredients
• Mix the liquid ingredients: egg, milk and the melted butter
• Add the liquid ingredients to the dry ingredients
• Hand mix until it is a nice even consistency

Prepare the chocolate ganache:

• Place pan on a medium to high heat
• Add 2 cups of heavy cream to the pan
• Bring to a simmer
• Turn off heat
• Add 8 ounces of semisweet chocolate chips
• Allow to sit for 5 minutes
• Stir

Prepare the coulis:

• Place pan on a medium to high heat
• Add 3-4 chopped strawberries and 10 raspberries
• Add the lemon juice from one squeezed lemon and ¼ cup of sugar
• Simmer for 10 minutes
• Remove from heat and strain

Make the pancakes:

• Add sunflower or vegetable oil to a pan, over medium to high heat
• Ladle pancake mixture onto pan
• Fry for approximately 2-3 minutes per side

Final presentation:

• Place a spoonful of coulis in the center of the plate
• Add 1st pancake
• Cover pancake with coulis
• Add 2nd pancake
• Cover pancake with coulis
• Add 3rd pancake
• Drizzle coulis around the outside of the plate
• Place strawberries, raspberries and blackberries around the plate and on the pancakes as desired
• Drizzle entire plate with chocolate ganache
• Sprinkle with powdered sugar
• Garnish with two mint leaves
• Enjoy!

*All measurements are U.S. measurements.