Sort ingredients
jcfoshee1975
QR Code
Listen
Pdf
Whisk egg whites and lemon juice to 60% peaks
Gradually add caster sugar and whisk to 80% peaks
Whisk in cornstarch to combine
Add egg yolks and whisk to combine
Very gently fold in flour and salt
Finally fold in milk
Heat non-stick pan on low heat
Melt knob of butter in pan and wipe with kitchen paper to remove excess
Ladle 200g pancake batter into pan (about 3 ladles)
Cover pan and cook for around 5 minutes until edges come away from sides
Gently flip pancake and cook other side for around 1 minute
Wrap pancakes loosely in parchment paper
Optional: Place wrapped pancake in steamer for 4 minutes
Unwrap pancake, place on rack and pipe or spoon maple butter glaze over top
Serve with disc of salted butter