Michelin-Style Soufflé Pancakes with Maple Brown Butter

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

Method

1. Place the egg whites and lemon juice in the clean bowl of a stand mixer.
2. Whisk until the egg whites reach soft peaks.
3. Gradually add the caster sugar while continuing to whisk.
4. Whisk until the meringue holds firm but flexible peaks.
5. Add the cornflour and whisk briefly until evenly incorporated.
6. Add the egg yolks and whisk just until combined.
7. Sift in the 00 flour and salt.
8. Fold gently with a silicone spatula, taking care not to knock too much air from the mixture.
9. Add the milk and fold again until the batter is smooth and evenly combined.
10. For the sauce, place the 100g butter in a saucepan over medium heat.
11. Cook until the butter solids become deeply browned and fragrant.
12. Strain the brown butter through a fine-mesh sieve to remove the dark solids.
13. Place the maple syrup in a clean saucepan and simmer until reduced by approximately half.
14. Remove the maple syrup from the heat and allow it to cool slightly.
15. Whisk the brown butter into the reduced maple syrup until emulsified.
16. Add soy sauce a little at a time, tasting until the sauce has a balanced sweet and savoury flavour.
17. Heat a small non-stick frying pan over low heat.
18. Add a small knob of butter, then wipe away the excess with kitchen paper so only a thin coating remains.
19. Spoon approximately 200g batter into the pan and gently shape it into a thick round.
20. Cover the pan with a lid and cook over low heat for approximately 5 minutes.
21. Check that the edges are set and the pancake is firm enough to turn.
22. Flip the pancake carefully and cook the second side for approximately 1 minute.
23. Transfer the pancake to a piece of parchment paper and wrap it loosely to retain steam.
24. Repeat with the remaining batter.
25. For an especially soft centre, steam the wrapped pancakes for approximately 4 minutes.
26. Unwrap the pancakes and place them on a wire rack.
27. Spoon or pipe the maple brown butter sauce over the pancakes.
28. Finish each pancake with a small piece of salted butter and serve immediately.