Pancakes

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240g egg whites (from 8 large eggs)

20g lemon juice

100g caster sugar

20g corn flour

100g egg yolks (from 5 large eggs)

140g 00 flour

4g salt

50g whole milk

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Maple Glaze

100g butter (for glaze)

60g maple syrup

Soy sauce (to taste)

Salted butter (for finishing)

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

2. Gradually add caster sugar and whisk to 80% peaks

3. Whisk in corn flour to combine

4. Add egg yolks and whisk to combine

5. Very gently fold in flour and salt

6. Finally fold in milk

7. Heat butter for glaze, swirling pan regularly until solids become very dark and smoking (black butter at 190°C)

8. Pass black butter through cloth and fine sieve to remove solids

9. Reduce maple syrup on medium heat until reduced by half and cool

10. Add soy sauce to cooled maple reduction

11. Gradually emulsify black butter with maple-soy mixture using stick blender

12. Heat non-stick pan on low heat

13. Melt knob of butter in pan and wipe with kitchen paper to remove excess

14. Ladle 200g pancake batter into pan (about 3 ladles)

15. Cover pan and cook for around 5 minutes until edges come away from sides

16. Gently flip pancake and cook other side for around 1 minute

17. Wrap pancakes loosely in parchment paper

18. Optional: Place wrapped pancake in steamer for 4 minutes

19. Unwrap pancake, place on rack and pipe or spoon maple butter glaze over top

20. Serve with disc of salted butter