Futuristic Pancakes

Futuristic Pancakes

3.6(168)

Do you ever get sick of maple syrup seeping into your pancakes, never to be seen or tasted again? Well, what if science could fix that? For these futuristic pancakes, we use reverse spherification--a process that allows us to enclose a liquid in an edible capsule--to create maple syrup and fruit compote pods that will burst when you bite into them, and won’t magically disappear into your short stack.

Cook Time
-
Total Time
30 minutes
Yield
2 SERVINGS

Ingredients

Fruit Spheres

  • 4 ½ cups cold filtered water (1000 g)
  • 1 teaspoon sodium alginate powder (5 g)
  • 8 oz fresh blueberry (225 g)
  • 2 tablespoons granulated sugar, divided
  • 8 oz fresh strawberry (225 g), steemed and quartered
  • 1 teaspoon calcium lactate powder (4 g)
  • 1 drop blue gel food coloring
  • 1 drop red gel food coloring

Maple Syrup Spheres

  • ¾ cup pure maple syrup (200 g)
  • 1 teaspoon calcium lactate powder (4 g)
  • 1 teaspoon xanthan gum (1 g)
  • 1 batch lemon ricotta pancakes, without blueberry compote

Nutrition Info

  • Calories 369
  • Fat 0g
  • Carbs 93g
  • Fiber 6g
  • Sugar 78g
  • Protein 1g

How to Make It

1. Step
Make the fruit spheres: Set the basin of a blender on a kitchen scale and zero out the weight. Weigh out 1,000 grams (4 cups) of cold water.
2. Step
Secure the basin onto the blender base and add the sodium alginate. Blend on high speed for 60 seconds, until the sodium alginate is completely dissolved. The water will become more viscous.
3. Step
Transfer the sodium alginate mixture to a wide, shallow baking dish and cover with plastic wrap. Refrigerate for 2 hours, or up to overnight, to remove any bubbles that may have formed during blending. Clean out the blender.
4. Step
Add the blueberries and 1 tablespoon sugar to the blender and purée until smooth.
5. Step
Place a medium glass bowl on a kitchen scale and zero out the weight. Strain the blueberry puree through a fine-mesh sieve into the bowl until you have 100 grams of liquid. Discard any remaining purée.
6. Step
Rinse out the blender basin and repeat with the strawberries and remaining tablespoon of sugar.
7. Step
To each bowl, add 2 grams of calcium lactate powder. Add the blue food coloring to the bowl with the blueberry purée and the red food coloring to the bowl with the strawberry purée. Whisk until combined.
8. Step
Using a ¼ teaspoon measuring spoon, carefully drop scoops of the fruit purées into the sodium alginate bath, making sure they do not touch. Let the spheres sit in the bath for 1 minute, then carefully use a slotted spoon to transfer the spheres to a bowl of clean filtered water. Set the alginate bath aside for the maple syrup spheres. Gently stir the spheres in the water to rinse off any sodium alginate. Transfer to another bowl of clean filtered water to hold until ready to use, up to 1 hour.
9. Step
Make the maple syrup spheres: Place a medium glass bowl on a kitchen scale and zero out the weight. Add the maple syrup to the bowl, along with the calcium lactate powder and xanthan gum and whisk until the powders are fully dissolved into the syrup.
10. Step
Using a ¼ teaspoon measuring spoon, carefully drop scoops of the maple syrup mixture into the sodium alginate bath, making sure they do not touch. Let the spheres sit in the bath for 1 minute, then very carefully use a slotted spoon to transfer to a bowl of clean filtered water. Gently stir the spheres to rinse off any sodium alginate. Transfer to another bowl of clean filtered water to hold until ready to use, up to 1 hour.
11. Step
Stack the pancakes on serving plates.
12. Step
Using a slotted spoon, scoop the spheres from the water and shake until any excess water runs off. Add a generous mound of fruit and maple spheres to the top of the pancakes stacks. Serve immediately.
13. Step
Enjoy!

Tags

VegetarianVeganDairy-FreeHigh-FiberSpecial OccasionMixing BowlTongsSieveSpatulaBreakfastFusionStove TopBlender

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