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  • VOL 08, ISSUE 01 • WINTER 2020
Jiggly Pancakes

Jiggly Pancakes

Chef Daria Parish | Reinhart La Crosse

Ingredients

  • 1/2 C Sweet Buttermilk Pancake Mix
  • 2 Eggs, Separated
  • 2 Tbsp Sugar
  • TT Lemon Juice
  • 1 tsp Vanilla
  • 3 Tbsp Mayonnaise
  • 1/3 C Whole Milk

Preparation

  1. Prep 3" ring molds or parchment paper circles with vegetable oil. Oil a pan, place rings 2 inches apart and set stove to lowest heat setting possible.
  2. Whip egg whites to frothy, add a little bit lemon juice and 1 Tbsp sugar at a time to achieve stiff peaks. Set aside. Mix egg yolk, mayo, vanilla and sift pancake mix into liquid; combine.
  3. Take half of meringue (egg white mixture) and fold into batter until incorporated. Fold second half of meringue into batter.
  4. Spoon batter into molds, 2/3 way full. Sprinkle a good amount of water in pan and cover. Let steam, cook, until dome forms, flip over gently. Add more water drops and cover again, about 4 minutes. Remove from heat and stack three on plate.
  5. Syrup: 3:1 Maple syrup to soy sauce, add Chinese five spice, thickened with corn starch slurry and spoon around plate and drizzle lightly on pancake.
  6. Garnish to your liking. Suggested: julienne of crystallized ginger and liberal amount of basil crystals and almond breaded duck tenders.

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