Ingredients
- 1. 240g egg whites (from 8 large eggs)
- 2. 20g lemon juice
- 3. 100g caster sugar
- 4. 20g Corn Starch
- 5. 100g egg yolks (from 5 large eggs)
- 6. 140g 00 flour
- 7. 4g salt
- 8. 50g whole milk
Instructions
Pancakes*
1. Whisk the egg whites and lemon juice to 60% peaks
2. Gradually add the sugar and whisk to 80% peaks
3. Whisk in the corn starch to combine
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
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 and cover(about 3 ladles)
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
6. Wrap the pancakes loosely in parchment paper, ready to steam.
Finishing the pancakes (optional)*
1. Place the pancake, still wrapped in parchment into a steamer fand cover for 4 minutes.
2. Carefully unwrap the pancake, place on a rack and pipe or spoon over the maple butter
3. Serve with a disc of salted butter