Semolina Pancakes

Name: Semolina Pancakes
Yield: serves 10
Ingredients: 3 tablespoons (45g) heavy cream; Scant 2/3 cup (145g) whole milk; 1 1/2 tablespoons (18g) sugar; 1/4 cup plus 2 tablespoons (60g) semolina flour; 5 tablespoons (60g) unsalted butter, cut into pieces; 3 large eggs, separated; Cream of tartar; 1 or 2 Poached Pears (page 247); Pear-Cumin Granité (page 241)

December 9, 2011

This pancake recipe dates back to Jean-Georges’s apprenticeship in Alsace. For me, the warm flavor of semolina combines well with the double whammy of pear in this dessert. Cumin brings out the rustic edge of all the ingredients. (See the photograph pages 92–93.)

Recipe notes

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