Michelin Pancakes at Home

Ingredients

• 240g egg whites (from 8 large eggs)
• 20g lemon juice
• 100g caster sugar
• 20g corn flour
• 100g egg yolks (from 5 large eggs)
• 140g 00 flour
• 4g salt
• 50g whole milk
• 100g butter
• 60g maple syrup
• soy sauce (to taste)
• salted butter (to serve)

Method

1. Whisk egg whites and lemon juice to 60% peaks.
2. Gradually add sugar and whisk to 80% peaks.
3. Whisk in corn flour to combine.
4. Add egg yolks and whisk to combine.
5. Gently fold in flour and salt.
6. Fold in milk.
7. Heat butter in pan until very black and strain to remove solids.
8. Reduce maple syrup by half and cool.
9. Add soy sauce to maple reduction and emulsify with black butter.
10. Heat a small non-stick pan on low.
11. Melt a knob of butter and wipe excess with paper.
12. Ladle in 200g pancake batter and cover.
13. Cook for 5 minutes until edges lift and pancake supports itself.
14. Flip gently and cook other side for 1 minute.
15. Wrap pancakes in parchment paper to steam.
16. Optional: steam wrapped pancakes for 4 minutes.
17. Unwrap pancakes, place on rack, and spoon or pipe maple butter glaze over.
18. Serve with a disc of salted butter.