Berry Coulis with Dutch Pancakes

Directions

• In a small saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer until thickened, 20-25 minutes. Remove from heat; stir in extract.
• In a large bowl, whisk eggs, milk and vanilla. In a small bowl, mix flour, cinnamon, salt and baking powder; add to egg mixture and mix well.
• Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook until top appears dry; turn pancake over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack pancakes between pieces of waxed paper or paper towels.
• Spoon about 1 tablespoon berry mixture down the center of each pancake; roll up. If desired, top with whipped cream and syrup.