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Whisk the egg whites and lemon juice to 60% peaks
Gradually add the sugar and whisk to 80% peaks
Whisk in the corn flour to combine
Add the egg yolks and whisk to combine
Very gently fold in the flour and salt
Finally fold in the milk
Heat a small non stick egg pan on low
Melt a knob of butter in the pan and wipe the pan with some kitchen paper to remove any excess butter.
Ladle in 200g of pancake butter and cover(about 3 ladles)
Cook for around 5 minutes until the edges of the pancake come away from the sides of the pan and self support
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
Wrap the pancakes loosely in parchment paper, ready to steam.
Place the pancake, still wrapped in parchment into a steamer and cover for 4 minutes.
Carefully unwrap the pancake, place on a rack and pipe or spoon over the maple butter
Serve with a disc of salted butter