1Whisk eight cold egg whites in a bowl with lemon juice until 60% peaks (soft peaks) are formed.
2Whisk eight cold egg whites in a bowl with lemon juice until 60% peaks (soft peaks) are formed.
3Whisk eight cold egg whites in a bowl with lemon juice until 60% peaks (soft peaks) are formed.
4Gradually add half the caster sugar to the egg whites and continue whisking, then add the rest.
5Gradually add half the caster sugar to the egg whites and continue whisking, then add the rest.
6Gradually add half the caster sugar to the egg whites and continue whisking, then add the rest.
7Add cornstarch to the mix and continue to whisk until firm peaks are achieved, where the mix holds its shape perfectly.
8Add cornstarch to the mix and continue to whisk until firm peaks are achieved, where the mix holds its shape perfectly.
9Add cornstarch to the mix and continue to whisk until firm peaks are achieved, where the mix holds its shape perfectly.
10Add five egg yolks to the mix and gently fold them in to maintain the air.
11Add five egg yolks to the mix and gently fold them in to maintain the air.
12Add five egg yolks to the mix and gently fold them in to maintain the air.
13Add salt to the batter and lightly fold it in.
14Add salt to the batter and lightly fold it in.
15Add salt to the batter and lightly fold it in.
16Very gently fold in 140g of 00 flour, working lightly to not knock out too much air.
17Very gently fold in 140g of 00 flour, working lightly to not knock out too much air.
18Very gently fold in 140g of 00 flour, working lightly to not knock out too much air.
19Add a touch of milk to the batter and fold gently until you have a voluminous and shiny cake mix.
20Add a touch of milk to the batter and fold gently until you have a voluminous and shiny cake mix.
21Add a touch of milk to the batter and fold gently until you have a voluminous and shiny cake mix.
22To make the beurre noir, heat butter in a pan, swirling regularly, until the solids become very black and it starts to smoke.
23To make the beurre noir, heat butter in a pan, swirling regularly, until the solids become very black and it starts to smoke.
24To make the beurre noir, heat butter in a pan, swirling regularly, until the solids become very black and it starts to smoke.
25Pass the black butter through a cloth and fine sieve to remove the solids, then allow to cool.
26Pass the black butter through a cloth and fine sieve to remove the solids, then allow to cool.
27Pass the black butter through a cloth and fine sieve to remove the solids, then allow to cool.
28In a separate pan, reduce the maple syrup on a medium heat until it has reduced by half and set aside to cool.
29In a separate pan, reduce the maple syrup on a medium heat until it has reduced by half and set aside to cool.
30In a separate pan, reduce the maple syrup on a medium heat until it has reduced by half and set aside to cool.
31Add light soy sauce to the cooled maple reduction.
32Add light soy sauce to the cooled maple reduction.
33Add light soy sauce to the cooled maple reduction.
34Using a stick blender or whisk, gradually emulsify the beurre noir into the maple syrup and soy sauce mixture, keeping it moving to prevent separation.
35Using a stick blender or whisk, gradually emulsify the beurre noir into the maple syrup and soy sauce mixture, keeping it moving to prevent separation.
36Using a stick blender or whisk, gradually emulsify the beurre noir into the maple syrup and soy sauce mixture, keeping it moving to prevent separation.
37Heat a small non-stick egg pan on the lowest setting.
38Heat a small non-stick egg pan on the lowest setting.
39Heat a small non-stick egg pan on the lowest setting.
40Ladle in about 200g (around 3 ladles) of pancake batter into the pan, moving quickly to mimic how you want it to set.
41Ladle in about 200g (around 3 ladles) of pancake batter into the pan, moving quickly to mimic how you want it to set.
42Ladle in about 200g (around 3 ladles) of pancake batter into the pan, moving quickly to mimic how you want it to set.
43Cover the pan with a plate or bowl that fits over the top to help cook the pancakes without a steamer.
44Cover the pan with a plate or bowl that fits over the top to help cook the pancakes without a steamer.
45Cover the pan with a plate or bowl that fits over the top to help cook the pancakes without a steamer.
46Cook for about 3-4 minutes, checking regularly to ensure it's not cooking too quickly, until the edges start to set.
47Cook for about 3-4 minutes, checking regularly to ensure it's not cooking too quickly, until the edges start to set.
48Cook for about 3-4 minutes, checking regularly to ensure it's not cooking too quickly, until the edges start to set.
49Gently release the pancake around the outside and flip it.
50Gently release the pancake around the outside and flip it.
51Gently release the pancake around the outside and flip it.
52Cover the pan again and finish cooking for around 5 or 6 minutes on the other side.
53Cover the pan again and finish cooking for around 5 or 6 minutes on the other side.
54Cover the pan again and finish cooking for around 5 or 6 minutes on the other side.
55Once cooked, let the pancake cool on a wire rack.
56Once cooked, let the pancake cool on a wire rack.
57Once cooked, let the pancake cool on a wire rack.
58Serve with a disc of cold salted butter and generously pour the black butter maple glaze over the pancakes.
59Serve with a disc of cold salted butter and generously pour the black butter maple glaze over the pancakes.
60Serve with a disc of cold salted butter and generously pour the black butter maple glaze over the pancakes.