Serves 1
Directions
- 1Whisk the egg whites and lemon juice to 60% peaks.
- 2Gradually add half the sugar and whisk, then add the rest and continue whisking to 80% peaks.
- 3Whisk in the corn starch until nice firm peaks are formed.
- 4Add the egg yolks and whisk to combine.
- 5Very gently fold in the flour and salt.
- 6Finally, fold in the milk.
- 7Heat a small non-stick egg pan on low heat.
- 8Melt a knob of butter in the pan and wipe the pan with kitchen paper to remove any excess butter.
- 9Ladle in 200g of pancake batter (about 3 ladles) and cover it with a lid or a plate/bowl.
- 10Cook for around 5 minutes until the edges of the pancake come away from the sides of the pan and self support.
- 11Gently flip the pancake (the underside should be golden) and cook the other side for around a minute.
- 12Wrap the pancakes loosely in parchment paper.
- 13Place the pancake, still wrapped in parchment, into a steamer and cover for 4 minutes.
- 14Carefully unwrap the pancake, place on a rack.
- 15Pipe or spoon over the maple butter.
- 16Serve with a disc of salted butter.
Ingredients
- 240 g cold egg whites
- 20 g lemon juice
- 100 g caster sugar
- 20 g Corn Flour
- 100 g egg yolks
- 140 g 00 flour
- 4 g salt
- 50 g whole milk
- knob butter
- maple butter
- disc salted butter
Equipment
bowlwhisknon-stick panplateparchment papersteamer
Tips
- Hold the whisk correctly to avoid arm fatigue during long whisking jobs.
- Add lemon juice to egg whites to elongate whipping time without splitting.
- Stabilize the egg white mixture with corn starch.
- Gently fold in flour and salt to maintain air in the mix.
- Add a touch of milk to help the fluffy batter connect with the pan.
- Cook pancakes low and slow.
- If you don't have a pan lid, use a plate or bowl that fits over the top to mimic a steamer.
- Do not shy away on the glaze.
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