Michelin soufflé pancakes
Einheiten
Portionen
Zutaten
Pancakes
- 240 g egg whites, about 8 large whites gerundet
- 20 ml lemon juice gerundet
- 100 g caster sugar gerundet
- 20 g cornflour gerundet
- 100 g egg yolks, about 5 large yolks gerundet
- 140 g 00 flour, or plain flour gerundet
- 4 g fine salt gerundet
- 50 ml whole milk gerundet
- 20 g unsalted butter, for the pan gerundet
Black-butter maple glaze
- 100 g unsalted butter gerundet
- 60 ml maple syrup gerundet
- 5 ml light soy sauce gerundet
Zubereitung
Method
- Brown the glaze butter in a small pan until the milk solids are very dark mahogany but not acrid. Strain and cool until fluid but not hot.
- Reduce the maple syrup by half over medium heat. Cool, stir in soy, then slowly whisk or blend in the browned butter. Keep at room temperature.
- Whisk egg whites with lemon juice to soft peaks. Add sugar gradually and whisk to medium-firm peaks. Whisk in cornflour, then yolks, only until even.
- Fold in flour and salt in two additions, then fold in milk. Work gently but decisively so no flour pockets remain.
- Heat a 16 cm nonstick pan over low. Melt a little butter and wipe away the excess. Add 200 g batter and cover.
- Cook about 5 minutes, until the edge releases and supports itself. Flip gently and cook 1 minute more. Repeat for four pancakes.
- For Fallow’s optional finish, loosely wrap each pancake in baking paper and steam 4 minutes. Unwrap onto a rack and spoon over glaze.
Notes
- Make the pancakes immediately after folding; the foam is the leavening.
- If the pan is too hot, the exterior sets before the centre and tears on the flip.
- Use pasteurised eggs when serving anyone at higher risk; cook until the centre is set and hot.