Michelin Pancakes at Home

Ingredients

• 8 large Egg Whites (separated from yolks, room temperature)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1/2 cup Caster Sugar (fine granulated sugar)
• 2 tablespoons Cornstarch (helps stabilize the meringue)
• 5 large Egg Yolks (room temperature)
• 1/4 teaspoon Salt (fine sea salt)
• 1 cup All-Purpose Flour (sifted)
• 3/4 cup Milk (whole milk, room temperature)
• 1/4 cup Unsalted Butter (for black butter, cut into pieces)
• 1/3 cup Maple Syrup (pure grade A, reduced slightly in glaze)
• 1 teaspoon Light Soy Sauce (adds umami to glaze)

Instructions

1. Whisk Egg Whites with Lemon Juice

   Place the 8 egg whites in a large mixing bowl, add 1 tablespoon fresh lemon juice, and whisk by hand using a back‑and‑forth motion until soft peaks form (about 8 minutes).

   Time: PT8M

2. Add Sugar and Cornstarch

   Gradually add half of the caster sugar while whisking, then the remaining sugar, followed by 2 tablespoons cornstarch. Continue whisking until the mixture reaches firm peaks.

   Time: PT3M

3. Fold in Egg Yolks and Salt

   Gently fold the 5 egg yolks into the meringue, then add 1/4 teaspoon salt. Use a spatula and a light hand to keep the air incorporated.

   Time: PT2M

4. Incorporate Flour and Milk

   Sift 1 cup flour over the batter, then gently fold it in. Drizzle 3/4 cup milk and continue folding just until the flour is fully incorporated and the batter is glossy.

   Time: PT3M

5. Prepare Black Butter

   In a saucepan, melt 1/4 cup unsalted butter over medium heat. Continue cooking until the butter turns dark brown and begins to smoke (about 5 minutes). Remove from heat.

   Time: PT5M

   Temperature: 140-190°C

6. Make Maple‑Soy Glaze

   To the hot black butter, whisk in 1/3 cup maple syrup and 1 teaspoon light soy sauce until a smooth, slightly runny glaze forms. Set aside while pancakes cook.

   Time: PT2M

7. Cook Pancakes – First Side

   Heat a brand‑new non‑stick pan on the lowest setting. Spoon a generous ladle of batter onto the pan, shaping it without spreading to the edges. Cover with a heat‑proof bowl or lid and cook for 3‑4 minutes until the edges set and the underside is lightly golden.

   Time: PT4M

   Temperature: low (≈120°C)

8. Flip and Finish

   Remove the cover, flip the pancake gently, and cook the other side for another 5‑6 minutes until fully set and lightly browned.

   Time: PT6M

   Temperature: low (≈120°C)

9. Rest and Serve

   Transfer cooked pancakes to a wire rack to cool briefly. Drizzle generously with the black‑butter maple‑soy glaze and finish with a pat of cold butter and a pinch of flaky salt.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

6g

Carbohydrates

30g

Fat

10g

Fiber

1g