Serves 1
Directions
- 1Whisk eight cold egg whites in a bowl with lemon juice until 60% peaks (soft peaks) are formed.
- 2Gradually add half the caster sugar to the egg whites and continue whisking, then add the rest.
- 3Add cornstarch to the mix and continue to whisk until firm peaks are achieved, where the mix holds its shape perfectly.
- 4Add five egg yolks to the mix and gently fold them in to maintain the air.
- 5Add salt to the batter and lightly fold it in.
- 6Very gently fold in 140g of 00 flour, working lightly to not knock out too much air.
- 7Add a touch of milk to the batter and fold gently until you have a voluminous and shiny cake mix.
- 8To make the beurre noir, heat butter in a pan, swirling regularly, until the solids become very black and it starts to smoke.
- 9Pass the black butter through a cloth and fine sieve to remove the solids, then allow to cool.
- 10In a separate pan, reduce the maple syrup on a medium heat until it has reduced by half and set aside to cool.
- 11Add light soy sauce to the cooled maple reduction.
- 12Using a stick blender or whisk, gradually emulsify the beurre noir into the maple syrup and soy sauce mixture, keeping it moving to prevent separation.
- 13Heat a small non-stick egg pan on the lowest setting.
- 14Ladle in about 200g (around 3 ladles) of pancake batter into the pan, moving quickly to mimic how you want it to set.
- 15Cover the pan with a plate or bowl that fits over the top to help cook the pancakes without a steamer.
- 16Cook for about 3-4 minutes, checking regularly to ensure it's not cooking too quickly, until the edges start to set.
- 17Gently release the pancake around the outside and flip it.
- 18Cover the pan again and finish cooking for around 5 or 6 minutes on the other side.
- 19Once cooked, let the pancake cool on a wire rack.
- 20Serve with a disc of cold salted butter and generously pour the black butter maple glaze over the pancakes.
Ingredients
- 100 g Butter
- 60 g Maple Syrup
- Soy sauce
- 240 g egg whites (from 8 large eggs)
- 20 g lemon juice
- 100 g caster sugar
- 20 g Corn Flour
- 100 g egg yolks (from 5 large eggs)
- 140 g 00 flour
- 4 g salt
- 50 g whole milk
- disc of salted butter
Equipment
bowlwhiskelectric mixer (optional)non-stick panplate or bowl (to cover pan)wire rackstick blenderfine sieveparchment papersteamer (optional)
Tips
- Hold your whisk at the top for longer whisking jobs to reduce arm fatigue.
- Lemon juice stabilizes egg whites, making them more voluminous and extending whisking time without splitting.
- Cornstarch helps stabilize the meringue mix to prevent deflation.
- Be gentle when folding in egg yolks, flour, and milk to retain air in the batter.
- For the black butter, take it to the point of smoking for intense flavor and umami.
- Cook pancakes low and slow for perfect lift, as the air is already incorporated into the batter.
- Cover the pan with a plate or bowl while cooking the pancakes to mimic a steamer effect.
- Do not shy away from the glaze when serving.
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