Michelin Pancakes at Home

Separate the egg whites and egg yolks into two separate bowls.

Add lemon juice to the egg whites and start whisking them.

Once the egg whites reach soft peaks, gradually add the caster sugar while continuing to whisk.

To stabilize the meringue, whisk in the corn flour until combined.

Continue whisking until the meringue forms nice, firm peaks.

Add the egg yolks to the meringue and gently whisk to combine.

Gently fold in the 00 flour and salt, being careful not to knock out the air.

Finally, gently fold in the whole milk to finish the batter.

To make the beurre noir (black butter), heat the butter in a pan, swirling regularly until the milk solids become very dark and the butter is smoking.

In a separate pan, reduce the maple syrup on medium heat until it has reduced by about half.

Add the soy sauce to the reduced maple syrup.

Pass the black butter through a fine sieve to remove the burnt solids.

While the butter is still warm, whisk it into the maple syrup and soy mixture to create an emulsion.

Heat a small non-stick pan on a very low heat setting.

Ladle about 200g of the pancake batter into the center of the pan.

Cover the pan with a small plate or lid to trap the steam, and cook for about 5 minutes.

Once the edges of the pancake have set and come away from the sides, use a spatula to loosen it and flip it over.

Cover the pancake again and cook for another 5-6 minutes on the other side.

Remove the cooked pancake from the pan and let it cool on a wire rack while you cook the next one.

Stack the cooked pancakes on a plate.

Top the stack with a disc of cold, salted butter.

Generously pour the warm black butter maple glaze over the pancakes and serve immediately.