Michelin pancakes at home

• czas aktywny: 45 minutes
• całkowity czas: 45 minutes

Składniki

Salted maple glaze

100g Butter

60g Maple Syrup

Soy sauce (to taste)

Pancakes

240g egg whites (from 8 large eggs), cold

20g lemon juice

100g caster sugar

20g cornstarch

100g egg yolks (from 5 large eggs)

140g all-purpose 00 flour

4g salt

50mL whole milk

To Finish

A disc of salted butter

Wskazówki

Pancakes

1. Whisk the cold egg whites and lemon juice to 60% peaks

2. Gradually add the sugar (half first, then other half) and whisk to 80% peaks

3. Whisk in the corn flour to combine, to firm peaks

4. Add the egg yolks and whisk to combine

5. Very gently fold in the flour and salt

6. Finally fold in the milk

Cooking the Pancakes

1. Heat a small non stick egg pan on low (almost as low as possible).

2. Melt a knob of butter in the pan and wipe the pan with some kitchen paper to remove any excess butter.

3. Ladle in 200g of pancake butter (about 3 ladles), smooth the top, and cook covered (instead of needing to steam).

4. Cook for around 5 minutes until the edges of the pancake come away from the sides of the pan and self support.

5. Gently flip the pancake (the underside should be golden) and cook the other side for around a minute (no need to colour as much as the other side or the pancake will dry out).

Finishing the pancakes (optional)

1. Carefully place on a rack and pipe or spoon over the maple butter

2. Serve with a disc of salted butter

Notatki

A light, souffle-style pancake that stays fluffy, holds its structure, and delivers serious flavour. This is the at-home version of a restaurant method inspired by Pavilion in London and refined through our own testing (and a little research into New York's viral Golden Diner pancakes too)

Instead of relying on baking powder or bicarb, this recipe builds structure the chef's way:

• Whipped egg whites stabilised with lemon juice

• Cornstarch for long-lasting volume

• Gentle folding for maximum air retention

• Low and slow cooking for perfect lift

• A black butter maple glaze finished with soy sauce for deep umami sweetness

The result?

A pancake that's dense and light at the same time - more like a souffle than a standard buttermilk pancake.