breakfast Britishmodern vegetarian
Michelin soufflé pancakes
Tall, meringue-lifted pancakes hold their shape without baking powder and arrive under a dark-butter maple glaze sharpened with soy.
Prep25 min
Cook30 min
Servings4
Adapted for the home kitchen from Fallow's Michelin pancake video
Ingredients
Written for a 16 cm pan
Units
Servings
Pancakes
- 240 g egg whites, about 8 large whites rounded
- 20 ml lemon juice rounded
- 100 g caster sugar rounded
- 20 g cornflour rounded
- 100 g egg yolks, about 5 large yolks rounded
- 140 g 00 flour, or plain flour rounded
- 4 g fine salt rounded
- 50 ml whole milk rounded
- 20 g unsalted butter, for the pan rounded
Black-butter maple glaze
- 100 g unsalted butter rounded
- 60 ml maple syrup rounded
- 5 ml light soy sauce rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
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.
Sources used
Sources consulted
From Christoph Mayer