Michelin Pancakes
Michelin Pancakes
Ingredients
For the Pancake Batter
- 240 g egg whites, from 8 large eggs, cold
- 20 g lemon juice
- 100 g caster sugar
- 20 g corn flour
- 100 g egg yolks, from 5 large eggs
- 140 g 00 flour
- 4 g salt
- 50 g whole milk
For Cooking and Serving
- 1 knob butter, as needed for cooking
- as needed maple butter
- as needed salted butter, for serving
Instructions
- 1
In a large bowl, combine the cold egg whites and lemon juice. Whisk until they reach 60% peaks (soft peaks). This should take approximately 8 minutes.
⏱️ 8 min
- 2
Gradually add the caster sugar to the egg white mixture while continuing to whisk. Add half of the sugar, whisk to incorporate, then add the remaining sugar. Continue whisking until the mixture is well combined.
⏱️ 3 min
- 3
Whisk in the corn flour until fully combined. Continue whisking until you achieve nice, firm 80% peaks.
⏱️ 3 min
- 4
Add the egg yolks to the mixture and whisk until just combined.
⏱️ 2 min
- 5
Very gently fold in the 00 flour and salt until just incorporated. Be careful not to deflate the mixture.
⏱️ 4 min
- 6
Finally, gently fold in the whole milk until the batter is smooth and well combined. You should have a beautiful, voluminous, and shiny pancake mix.
⏱️ 5 min
- 7
Heat a small non-stick egg pan over the lowest possible heat setting.
⏱️ 1 min
- 8
Melt a knob of butter in the pan, then wipe the pan with kitchen paper to remove any excess butter.
⏱️ 1 min
- 9
Ladle in 200g of pancake batter (about 3 ladles) into the pan. Move fairly quickly as the cooking process will begin immediately. Do not flatten the batter all the way to the sides of the pan.
⏱️ 1 min
- 10
Cover the pan with a plate or bowl that fits over the top. Cook for approximately 5 minutes, or until the edges of the pancake begin to come away from the sides of the pan and self-support.
⏱️ 5 min
- 11
Gently flip the pancake. The underside should be golden brown. Cook the second side for about 1 minute. Avoid over-browning this side to prevent the pancake from drying out.
⏱️ 2 min
- 12
Remove the cooked pancake from the pan and loosely wrap it in parchment paper. Repeat steps 9-12 for the remaining batter.
⏱️ 4 min
- 13
Place the parchment-wrapped pancake into a steamer. Cover and steam for 4 minutes.
⏱️ 4 min
- 14
Carefully unwrap the steamed pancake and place it on a rack. Pipe or spoon maple butter over the top.
⏱️ 1 min
- 15
Serve immediately with a disc of salted butter.
⏱️ 1 min
Kitchen Tools
Michelin Pancakes
For the Pancake Batter
- 240 g egg whites, from 8 large eggs, cold
- 20 g lemon juice
- 100 g caster sugar
- 20 g corn flour
- 100 g egg yolks, from 5 large eggs
- 140 g 00 flour
- 4 g salt
- 50 g whole milk
For Cooking and Serving
- 1 knob butter, as needed for cooking
- as needed maple butter
- as needed salted butter, for serving
Instructions
- 1
In a large bowl, combine the cold egg whites and lemon juice. Whisk until they reach 60% peaks (soft peaks). This should take approximately 8 minutes.
⏱️ 8 min - 2
Gradually add the caster sugar to the egg white mixture while continuing to whisk. Add half of the sugar, whisk to incorporate, then add the remaining sugar. Continue whisking until the mixture is well combined.
⏱️ 3 min - 3
Whisk in the corn flour until fully combined. Continue whisking until you achieve nice, firm 80% peaks.
⏱️ 3 min - 4
Add the egg yolks to the mixture and whisk until just combined.
⏱️ 2 min - 5
Very gently fold in the 00 flour and salt until just incorporated. Be careful not to deflate the mixture.
⏱️ 4 min - 6
Finally, gently fold in the whole milk until the batter is smooth and well combined. You should have a beautiful, voluminous, and shiny pancake mix.
⏱️ 5 min - 7
Heat a small non-stick egg pan over the lowest possible heat setting.
⏱️ 1 min - 8
Melt a knob of butter in the pan, then wipe the pan with kitchen paper to remove any excess butter.
⏱️ 1 min - 9
Ladle in 200g of pancake batter (about 3 ladles) into the pan. Move fairly quickly as the cooking process will begin immediately. Do not flatten the batter all the way to the sides of the pan.
⏱️ 1 min - 10
Cover the pan with a plate or bowl that fits over the top. Cook for approximately 5 minutes, or until the edges of the pancake begin to come away from the sides of the pan and self-support.
⏱️ 5 min - 11
Gently flip the pancake. The underside should be golden brown. Cook the second side for about 1 minute. Avoid over-browning this side to prevent the pancake from drying out.
⏱️ 2 min - 12
Remove the cooked pancake from the pan and loosely wrap it in parchment paper. Repeat steps 9-12 for the remaining batter.
⏱️ 4 min - 13
Place the parchment-wrapped pancake into a steamer. Cover and steam for 4 minutes.
⏱️ 4 min - 14
Carefully unwrap the steamed pancake and place it on a rack. Pipe or spoon maple butter over the top.
⏱️ 1 min - 15
Serve immediately with a disc of salted butter.
⏱️ 1 min