Michelin Pancakes at Home

by @schmittyij

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Recipe

Ingredients

*Salted maple glaze*
for salted maple glaze
for salted maple glaze
to taste
*Pancakes*
from 8 large eggs
from 5 large eggs
*To Finish*
a disc, to finish

Instructions

1.To make the beurre noisette, heat the butter, swirling the pan regularly until the solids become a very dark golden.
2.Pass the butter through a cloth and fine sieve to remove the solids
3.Allow to cool to room temperature and emulsify with the maple syrup using a stick blender
4.If the glaze starts to solidify, gently reheat and re-emulsify with the stick blender.
5.To make the beurre noisette, heat the butter, swirling the pan regularly until the solids become a very black.
6.Pass the butter through a cloth and fine sieve to remove the solids and allow to cool until it resolidifies
7.In a separate pan, reduce the maple syrup on a medium heat until it has reduced by half and set aside to cool
8.Add the soy sauce to the cooled maple reduction and using a stick blender or whisk, gradually emulsify with the beurre noir
9.Keep at room temperature
10.Whisk the egg whites and lemon juice to 60% peaks
11.Gradually add the sugar and whisk to 80% peaks
12.Whisk in the corn flour to combine
13.Add the egg yolks and whisk to combine
14.Very gently fold in the flour and salt
15.Finally fold in the milk
16.Heat a small non stick egg pan on low
17.Melt a knob of butter in the pan and wipe the pan with some kitchen paper to remove any excess butter.
18.Ladle in 200g of pancake butter and cover(about 3 ladles)
19.Cook for around 5 minutes until the edges of the pancake come away from the sides of the pan and self support
20.Gently flip the pancake (the underside should be golden) and cook the other side for around a minute (no need to colour as much as the other side or the pancake will dry out
21.Wrap the pancakes loosely in parchment paper, ready to steam.
22.Place the pancake, still wrapped in parchment into a steamer fand cover for 4 minutes.
23.Carefully unwrap the pancake, place on a rack and pipe or spoon over the maple butter
24.Serve with a disc of salted butter

Steps

Intro

0:00 - 1:26

1.Whisk whites with lemon juice

Whisk the egg whites and lemon juice to 60% peaks.

1:26

2.Add the sugar

Gradually add the sugar and whisk to 80% peaks.

2:52

3.Add corn flour

Whisk in the corn flour to combine and stabilise the mix.

3:20

4.Add egg yolks

Add the egg yolks and whisk to combine.

3:51

5.Fold in flour and salt

Very gently fold in the flour and salt to retain as much air as possible.

4:11

6.Fold in the milk

Finally fold in the milk to slightly loosen the batter.

5:00

7.Reduce the maple syrup

In a separate pan, reduce the maple syrup on a medium heat until it has reduced by half and set aside to cool.

6:14

8.Brown the butter to beurre noisette

Heat the butter, swirling the pan regularly until the solids become a very dark golden colour.

6:33

9.Add soy and emulsify

Add the soy sauce to the cooled maple reduction and using a stick blender or whisk, gradually emulsify with the beurre noir.

7:24

10.Take butter to beurre noir

Heat the butter, swirling the pan regularly until the solids become very black.

7:58

11.Strain the butter

Pass the butter through a cloth and fine sieve to remove the solids.

8:23

12.Strain and resolidify the black butter

Pass the butter through a cloth and fine sieve to remove the solids and allow to cool until it resolidifies.

8:23

13.Cool and emulsify with maple

Allow to cool to room temperature and emulsify with the maple syrup using a stick blender.

8:33

14.Reheat if needed

If the glaze starts to solidify, gently reheat and re-emulsify with the stick blender.

8:40

15.Hold at room temperature

Keep the glaze at room temperature until ready to use.

8:45

16.Steam the pancake

Place the pancake, still wrapped in parchment, into a steamer and cover for 4 minutes.

8:51

17.Heat the pan

Heat a small non-stick egg pan on low.

8:56

18.Grease the pan

Melt a knob of butter in the pan and wipe with kitchen paper to remove any excess butter.

9:07

19.Ladle in the batter

Ladle in 200g of pancake batter (about 3 ladles) and cover.

9:17

20.Cook covered until set

Cook for around 5 minutes until the edges of the pancake come away from the sides of the pan and self support.

10:14

21.Flip and cook the other side

Gently flip the pancake — the underside should be golden — and cook the other side for around a minute without colouring as much, or the pancake will dry out.

11:02

22.Wrap in parchment

Wrap the pancakes loosely in parchment paper, ready to steam.

11:30

23.Serve with butter

Serve with a disc of salted butter on top.

11:35

24.Unwrap and glaze

Carefully unwrap the pancake, place on a rack and pipe or spoon over the maple butter.

11:48