Ingredients:
*Salted maple glaze*
- 100g Butter
- 60g Maple Syrup
- Soy sauce (to taste)
*Pancakes*
- 240g egg whites (from 8 large eggs)
- 20g lemon juice
- 100g caster sugar
- 20g Corn Flour
- 100g egg yolks (from 5 large eggs)
- 140g 00 flour
- 4g salt
- 50g whole milk
*To Finish*
A disc of salted butter
Method:
*Maple Butter Glaze*
- To make the beurre noisette, heat the butter, swirling the pan regularly until the solids become a very dark golden.
- Pass the butter through a cloth and fine sieve to remove the solids
- Allow to cool to room temperature and emulsify with the maple syrup using a stick blender
- If the glaze starts to solidify, gently reheat and re-emulsify with the stick blender.
- To make the beurre noisette, heat the butter, swirling the pan regularly until the solids become a very black.
- Pass the butter through a cloth and fine sieve to remove the solids and allow to cool until it resolidifies
- In a separate pan, reduce the maple syrup on a medium heat until it has reduced by half and set aside to cool
- Add the soy sauce to the cooled maple reduction and using a stick blender or whisk, gradually emulsify with the beurre noir 9. Keep at room temperature
*Pancakes*
- Whisk the egg whites and lemon juice to 60% peaks
- Gradually add the sugar and whisk to 80% peaks
- Whisk in the corn flour to combine
- Add the egg yolks and whisk to combine
- Very gently fold in the flour and salt 6. Finally fold in the milk
*Cooking the Pancakes*
- Heat a small non stick egg pan on low
- Melt a knob of butter in the pan and wipe the pan with some kitchen paper to remove any excess butter.
- Ladle in 200g of pancake butter and cover(about 3 ladles)
- Cook for around 5 minutes until the edges of the pancake come away from the sides of the pan and self support
- 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
- Wrap the pancakes loosely in parchment paper, ready to steam.
