Semolina Pancakes Recipe

Servings: 5
Prep time: 15 minutes
Total time: 45 minutes

for the pancakes:
4 ounces|90 grams semolina
½ cup|120 grams yogurt
1 duck egg yolk
kosher salt, to taste

for the stock:
2 tablespoons|30 ml canola oil
8 grams dried mushrooms
3 sprigs thyme
1 sprig anise hyssop
½ yellow onion
1 smoked chicken carcass
4 tablespoons|60 ml sherry
3 chanterelles
⅓ tigger melon
1 duck egg yolk

for the filling:
2 ounces|57 grams whole milk yogurt
2 tablespoons olive oil
6 unripe blackberries, smashed
red wine vinegar, to taste
kosher salt and freshly ground black pepper, to taste
1 teaspoon bronze fennel, minced

1. Make the pancake batter: In a large bowl, whisk together the semolina, yogurt, egg yolk, salt, and 2 ounces water until smooth. Heat a large cast-iron skillet or nonstick skillet over medium-high. Add a ladle-full (about ¼ cup) of batter and, working quickly, spread it out into a thin crepe-like pancake in the pan. Cook, flipping once, until golden, 2 to 3 minutes. Makes 5. Set the pancakes aside.
2. Meanwhile, make the stock. Heat the oil in a medium saucepan over medium-high. Add the dried mushrooms, thyme, anise, onion, and cook until the onion is lightly golden, 5 minutes. Add the chicken carcass and chanterelles and cook for 2 minutes more, then deglaze with the sherry. Cover with 3 cups water, add in the melon, and bring to a simmer. Cook for 15 minutes and reduce by ¾. Stir in the coriander seeds and jalapeño and cook for 2 minutes, then strain, discarding the solids. Keep the stock warm.
3. Make the filling: In a small bowl, stir together the yogurt, oil, and blackberries. Season to taste with the vinegar, salt, and pepper and stir in the bronze fennel.
4. To serve, spread a bit of yogurt on the inside of a pancake. Top with flowers and pickled chanterelles. Whisk the egg yolk into the stock and drizzle some on the pancake. Serve immediately.

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