Michelin-Style Soufflé Pancakes with Maple Brown Butter
Extra-thick soufflé-style pancakes made with whipped egg whites and a light folded batter. They are cooked slowly until tall and fluffy, then served with a rich maple brown butter sauce finished with a touch of soy sauce and salted butter.
Extra-thick soufflé-style pancakes made with whipped egg whites and a light folded batter. They are cooked slowly until tall and fluffy, then served with a rich maple brown butter sauce finished with a touch of soy sauce and salted butter.
Ingredients
15 ingredients- PANCAKE BATTER
- 240g egg whites, from approximately 8 large eggs
- 20g lemon juice
- 100g caster sugar
- 20g cornflour
- 100g egg yolks, from approximately 5 large eggs
- 140g 00 flour
- 4g fine salt
- 50g whole milk
- Butter, for greasing the pan
- MAPLE BROWN BUTTER
- 100g unsalted butter
- 60g maple syrup
- Soy sauce, to taste
- Salted butter, to serve
Equipment
- Stand mixer with whisk attachment
- Large mixing bowl
- Fine-mesh sieve
- Silicone spatula
- Small saucepan
- Whisk
- Small non-stick frying pan with lid
- Kitchen scales
- Measuring jug
- Parchment paper
- Kitchen paper
- Wire cooling rack
Substitutions
00 flourPlain flour
Sift it thoroughly before folding it into the batter.
Whole milkSemi-skimmed milk
The batter may be slightly less rich.
Maple syrupHoney
The flavour will differ and the sauce may thicken more quickly.
Soy sauceA small pinch of fine salt
Add it gradually to balance the sweetness.
Salted butter, to serveUnsalted butter with a tiny pinch of salt
Add the salt sparingly because the sauce already contains soy sauce.
Method
28 steps- Place the egg whites and lemon juice in the clean bowl of a stand mixer.
- Whisk until the egg whites reach soft peaks.
- Gradually add the caster sugar while continuing to whisk.
- Whisk until the meringue holds firm but flexible peaks.
- Add the cornflour and whisk briefly until evenly incorporated.
- Add the egg yolks and whisk just until combined.
- Sift in the 00 flour and salt.
- Fold gently with a silicone spatula, taking care not to knock too much air from the mixture.
- Add the milk and fold again until the batter is smooth and evenly combined.
- For the sauce, place the 100g butter in a saucepan over medium heat.
- Cook until the butter solids become deeply browned and fragrant.
- Strain the brown butter through a fine-mesh sieve to remove the dark solids.
- Place the maple syrup in a clean saucepan and simmer until reduced by approximately half.
- Remove the maple syrup from the heat and allow it to cool slightly.
- Whisk the brown butter into the reduced maple syrup until emulsified.
- Add soy sauce a little at a time, tasting until the sauce has a balanced sweet and savoury flavour.
- Heat a small non-stick frying pan over low heat.
- Add a small knob of butter, then wipe away the excess with kitchen paper so only a thin coating remains.
- Spoon approximately 200g batter into the pan and gently shape it into a thick round.
- Cover the pan with a lid and cook over low heat for approximately 5 minutes.
- Check that the edges are set and the pancake is firm enough to turn.
- Flip the pancake carefully and cook the second side for approximately 1 minute.
- Transfer the pancake to a piece of parchment paper and wrap it loosely to retain steam.
- Repeat with the remaining batter.
- For an especially soft centre, steam the wrapped pancakes for approximately 4 minutes.
- Unwrap the pancakes and place them on a wire rack.
- Spoon or pipe the maple brown butter sauce over the pancakes.
- Finish each pancake with a small piece of salted butter and serve immediately.
Helpful tips
- Use a completely clean, grease-free bowl and whisk for the egg whites.
- Whisk the meringue until firm but still flexible rather than dry and grainy.
- Fold the flour and milk gently to preserve as much air as possible.
- Cook the pancakes over low heat so the centres cook before the outside becomes too dark.
- Covering the pan traps steam and helps the pancakes rise.
- Only flip once the edges are set and the pancake can support its own weight.
- Use a small pan to help the batter maintain a tall, rounded shape.
- Reduce the maple syrup carefully because it can thicken quickly near the end.
- Add the soy sauce gradually so it enhances the maple flavour without making the sauce too salty.
- Serve the pancakes immediately for the lightest texture.
Storage
These pancakes are best served immediately. Refrigerate cooled leftovers in an airtight container for up to 2 days. Reheat gently in a covered frying pan or microwave until warm. Store the maple brown butter sauce separately in the refrigerator for up to 4 days and warm it gently before serving.
Additional tips
- Contains egg, milk, wheat and soya. The pancakes are very thick, so cook them slowly and ensure the centres are fully set. Nutrition includes the measured maple brown-butter sauce but excludes unspecified butter used for greasing and serving.
Turn any YouTube recipe into a beautiful, printable recipe card.
Get 6 free recipes every month.