Michelin Pancakes at Home

Serves 1
facebook.com

Directions

  1. 1Whisk the egg whites and lemon juice to 60% peaks.
  2. 2Whisk the egg whites and lemon juice to 60% peaks.
  3. 3Whisk the egg whites and lemon juice to 60% peaks.
  4. 4Gradually add half the sugar and whisk, then add the rest and continue whisking to 80% peaks.
  5. 5Gradually add half the sugar and whisk, then add the rest and continue whisking to 80% peaks.
  6. 6Gradually add half the sugar and whisk, then add the rest and continue whisking to 80% peaks.
  7. 7Whisk in the corn starch until nice firm peaks are formed.
  8. 8Whisk in the corn starch until nice firm peaks are formed.
  9. 9Whisk in the corn starch until nice firm peaks are formed.
  10. 10Add the egg yolks and whisk to combine.
  11. 11Add the egg yolks and whisk to combine.
  12. 12Add the egg yolks and whisk to combine.
  13. 13Very gently fold in the flour and salt.
  14. 14Very gently fold in the flour and salt.
  15. 15Very gently fold in the flour and salt.
  16. 16Finally, fold in the milk.
  17. 17Finally, fold in the milk.
  18. 18Finally, fold in the milk.
  19. 19Heat a small non-stick egg pan on low heat.
  20. 20Heat a small non-stick egg pan on low heat.
  21. 21Heat a small non-stick egg pan on low heat.
  22. 22Melt a knob of butter in the pan and wipe the pan with kitchen paper to remove any excess butter.
  23. 23Melt a knob of butter in the pan and wipe the pan with kitchen paper to remove any excess butter.
  24. 24Melt a knob of butter in the pan and wipe the pan with kitchen paper to remove any excess butter.
  25. 25Ladle in 200g of pancake batter (about 3 ladles) and cover it with a lid or a plate/bowl.
  26. 26Ladle in 200g of pancake batter (about 3 ladles) and cover it with a lid or a plate/bowl.
  27. 27Ladle in 200g of pancake batter (about 3 ladles) and cover it with a lid or a plate/bowl.
  28. 28Cook for around 5 minutes until the edges of the pancake come away from the sides of the pan and self support.
  29. 29Cook for around 5 minutes until the edges of the pancake come away from the sides of the pan and self support.
  30. 30Cook for around 5 minutes until the edges of the pancake come away from the sides of the pan and self support.
  31. 31Gently flip the pancake (the underside should be golden) and cook the other side for around a minute.
  32. 32Gently flip the pancake (the underside should be golden) and cook the other side for around a minute.
  33. 33Gently flip the pancake (the underside should be golden) and cook the other side for around a minute.
  34. 34Wrap the pancakes loosely in parchment paper.
  35. 35Wrap the pancakes loosely in parchment paper.
  36. 36Wrap the pancakes loosely in parchment paper.
  37. 37Place the pancake, still wrapped in parchment, into a steamer and cover for 4 minutes.
  38. 38Place the pancake, still wrapped in parchment, into a steamer and cover for 4 minutes.
  39. 39Place the pancake, still wrapped in parchment, into a steamer and cover for 4 minutes.
  40. 40Carefully unwrap the pancake, place on a rack.
  41. 41Carefully unwrap the pancake, place on a rack.
  42. 42Carefully unwrap the pancake, place on a rack.
  43. 43Pipe or spoon over the maple butter.
  44. 44Pipe or spoon over the maple butter.
  45. 45Pipe or spoon over the maple butter.
  46. 46Serve with a disc of salted butter.
  47. 47Serve with a disc of salted butter.
  48. 48Serve with a disc of salted butter.

Ingredients

  • 240 g cold egg whites
  • 240 g cold egg whites
  • 240 g cold egg whites
  • 20 g lemon juice
  • 20 g lemon juice
  • 20 g lemon juice
  • 100 g caster sugar
  • 100 g caster sugar
  • 100 g caster sugar
  • 20 g Corn Flour
  • 20 g Corn Flour
  • 20 g Corn Flour
  • 100 g egg yolks
  • 100 g egg yolks
  • 100 g egg yolks
  • 140 g 00 flour
  • 140 g 00 flour
  • 140 g 00 flour
  • 4 g salt
  • 4 g salt
  • 4 g salt
  • 50 g whole milk
  • 50 g whole milk
  • 50 g whole milk
  • knob butter
  • knob butter
  • knob butter
  • maple butter
  • maple butter
  • maple butter
  • disc salted butter
  • disc salted 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.