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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 batter 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 and cook the other side for around a minute
Wrap the pancakes loosely in parchment paper
Place the pancake, still wrapped in parchment into a steamer and cover for 4 minutes
Carefully unwrap the pancake and place on a rack
Pipe or spoon over the maple butter
Serve with a disc of salted butter