Michelin-Inspired Soufflé Pancakes

• 100 g butter
• 60 g maple syrup
• soy sauce, to taste
• 240 g egg whites
• 20 g lemon juice
• 100 g caster sugar
• 20 g corn flour
• 100 g egg yolks
• 140 g 00 flour
• 4 g salt
• 50 g whole milk

Preparation

1. Step 1

   1:29
   Whisk the egg whites and lemon juice until they reach 60% peaks.
2. Step 2

   2:57
   Gradually add the caster sugar and continue whisking until 80% peaks form.
3. Step 3

   3:03
   Whisk in the corn flour until combined.
4. Step 4

   3:55
   Add the egg yolks and whisk to combine.
5. Step 5

   4:17
   Gently fold in the 00 flour and salt.
6. Step 6

   5:05
   Fold in the whole milk.
7. Step 7

   5:38
   Heat the butter in a pan, swirling regularly until the solids turn very dark golden or black.
8. Step 8

   7:11
   Pass the butter through a cloth and fine sieve to remove solids, then allow to cool.
9. Step 9

   7:29
   In a separate pan, reduce the maple syrup by half over medium heat and let cool.
10. Step 10

    7:29
    Add soy sauce to the cooled maple reduction and emulsify with the prepared black butter using a stick blender.
11. Step 11

    9:00
    Heat a small non-stick pan on low and lightly grease with butter, wiping away excess.
12. Step 12

    9:03
    Ladle 200g of batter into the pan and cover.
13. Step 13 · 5 minutes

    9:16
    Cook for about 5 minutes until the edges set and the pancake supports itself.
14. Step 14 · 1 minute

    11:33
    Flip the pancake and cook the other side for about 1 minute.