Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
For the Pancakes
- 8 cold egg whites
- Lemon juice
- Caster sugar
- Cornstarch
- 5 egg yolks
- Salt
- Milk
For the Glaze
- Butter
- Maple syrup
- Light soy sauce
- Cold butter (for topping)
Method
Pancake Batter
Separate 8 cold egg whites into a bowl.
Add lemon juice to the egg whites.
Whisk the egg whites until soft peaks form.
Add half of the caster sugar, whisk, then add the rest and continue whisking until firm peaks form.
Add cornstarch and continue whisking until firm peaks are achieved.
Gently fold in the 5 egg yolks.
Add salt and lightly fold it in.
Add a touch of milk and gently fold until the mix is voluminous and shiny.
Glaze
Melt butter in a pan on medium heat until it turns black (beurre noir) and starts to smoke.
Strain the black butter into another container.
In a separate pan, heat maple syrup until it reduces to a runny honey consistency.
Add light soy sauce to the reduced maple syrup.
Whisk the strained black butter into the maple syrup/soy mixture, keeping it moving to prevent separation.
Cook the Pancakes
Heat a non-stick pan on the lowest possible setting.
Pour the pancake mix into the center of the pan, allowing it to spread naturally without flattening it to the sides.
Place a plate or bowl over the pancake to create a steaming effect.
Cook for approximately 3-4 minutes, checking regularly to ensure it's not cooking too quickly and the top is set.
Flip the pancake and cook for a short time on the other side until golden brown.
Remove the pancake and place it on a wire rack to cool. Repeat for the second pancake.
Stack the two pancakes on a plate.
Place a slice of cold butter on top.
Pour the prepared glaze generously over the pancakes.
