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For the last two days we’ve talked with Jobot Coffee Shop‘s crepe master, Dominic Fasano. Today, he’ll share one of his favorite recipes from the popular (and soon to return!) Sunday Beats-n-Brunch.
“I just tried to covert the mimosa drink that we all know, champagne and orange juice, into a brunch special,” Fasano explains. “It was really popular…it went really well, and it’s a beautiful dish.”
Mimosa Pancakes
Ingredients:
4 oz champagne
4 oz whole milk
2 eggs
½ stick butter
1 tsp salt
½ tsp vanilla extract
8 oz flour
2 tbsp sugar
2 tbsp baking powder
1 tsp ginger
Get the rest of the recipe after the jump.
Orange Reduction Sauce
Ingredients:
Caracara oranges
Champagne
Sugar
Method:
Sauce-
Poach oranges in champagne and sugar syrup.
Remove when tender and chill.
Reduce champagne sauce until it reaches a syrupy state.
Pancakes-
Melt butter, sift dry ingredients and whisk eggs.
Incorporate all ingredients by folding gently.
Cook on a griddle until just browned on each side.
Plate with oranges on top, chilled, and drizzle reduction sauce around pancakes.
