- 1 cups orange juice
- 1 ¼ teaspoons calcium lactate gluconate
- 2 teaspoons sodium alginate
- 2 cups buttermilk pancake batter, prepared as directed
- 1 cup vanilla frosting
- 2 tablespoons maple syrup
- In a medium mixing bowl, use an immersion blender to thoroughly mix the orange juice and the calcium lactate gluconate. Place in the fridge.
- In a large mixing bowl, using a thoroughly cleaned immersion blender, mix the sodium alginate into 4 cups of cold, filtered water. Place in the fridge.
- Create a mold out of aluminum foil that is “egg” shaped. In a greased sauté pan, place the mold, and prepare the pancakes as you normally would. Place on a baking rack lined sheet pan in stacks of 3 so they are ready to be glazed.
- In the microwave, heat the frosting for 1 minute until fluid, then mix in the maple syrup. While it is still warm, pour the glaze over the stacks of pancakes, so that the stacks are fully covered. Allow the glaze to set. Next, transfer each stack of pancakes to a plate.
- Remove both the orange juice and the water from the fridge. Using a tablespoon, quickly drop the orange juice mixture 1 tablespoon at a time into the water to create your “yolk”. Carefully, place 1 yolk atop each stack of pancakes, and serve.