Whisk whites with lemon juice
Whisk the egg whites and lemon juice to 60% peaks.
Add the sugar
Gradually add the sugar and whisk to 80% peaks.
Add corn flour
Whisk in the corn flour to combine and stabilise the mix.
Add egg yolks
Add the egg yolks and whisk to combine.
Fold in flour and salt
Very gently fold in the flour and salt to retain as much air as possible.
Fold in the milk
Finally fold in the milk to slightly loosen the batter.
Reduce the maple syrup
In a separate pan, reduce the maple syrup on a medium heat until it has reduced by half and set aside to cool.
Brown the butter to beurre noisette
Heat the butter, swirling the pan regularly until the solids become a very dark golden colour.
Add soy and emulsify
Add the soy sauce to the cooled maple reduction and using a stick blender or whisk, gradually emulsify with the beurre noir.
Take butter to beurre noir
Heat the butter, swirling the pan regularly until the solids become very black.
Strain the butter
Pass the butter through a cloth and fine sieve to remove the solids.
Strain and resolidify the black butter
Pass the butter through a cloth and fine sieve to remove the solids and allow to cool until it resolidifies.
Cool and emulsify with maple
Allow to cool to room temperature and emulsify with the maple syrup using a stick blender.
Reheat if needed
If the glaze starts to solidify, gently reheat and re-emulsify with the stick blender.
Hold at room temperature
Keep the glaze at room temperature until ready to use.
Steam the pancake
Place the pancake, still wrapped in parchment, into a steamer and cover for 4 minutes.
Heat the pan
Heat a small non-stick egg pan on low.
Grease the pan
Melt a knob of butter in the pan and wipe with kitchen paper to remove any excess butter.
Ladle in the batter
Ladle in 200g of pancake batter (about 3 ladles) and cover.
Cook covered until set
Cook for around 5 minutes until the edges of the pancake come away from the sides of the pan and self support.
Flip and cook the other side
Gently flip the pancake — the underside should be golden — and cook the other side for around a minute without colouring as much, or the pancake will dry out.
Wrap in parchment
Wrap the pancakes loosely in parchment paper, ready to steam.
Serve with butter
Serve with a disc of salted butter on top.
Unwrap and glaze
Carefully unwrap the pancake, place on a rack and pipe or spoon over the maple butter.
Whisk whites with lemon juice
Whisk the egg whites and lemon juice to 60% peaks.
Add the sugar
Gradually add the sugar and whisk to 80% peaks.
Add corn flour
Whisk in the corn flour to combine and stabilise the mix.
Add egg yolks
Add the egg yolks and whisk to combine.
Fold in flour and salt
Very gently fold in the flour and salt to retain as much air as possible.
Fold in the milk
Finally fold in the milk to slightly loosen the batter.
Reduce the maple syrup
In a separate pan, reduce the maple syrup on a medium heat until it has reduced by half and set aside to cool.
Brown the butter to beurre noisette
Heat the butter, swirling the pan regularly until the solids become a very dark golden colour.
Add soy and emulsify
Add the soy sauce to the cooled maple reduction and using a stick blender or whisk, gradually emulsify with the beurre noir.
Take butter to beurre noir
Heat the butter, swirling the pan regularly until the solids become very black.
Strain the butter
Pass the butter through a cloth and fine sieve to remove the solids.
Strain and resolidify the black butter
Pass the butter through a cloth and fine sieve to remove the solids and allow to cool until it resolidifies.
Cool and emulsify with maple
Allow to cool to room temperature and emulsify with the maple syrup using a stick blender.
Reheat if needed
If the glaze starts to solidify, gently reheat and re-emulsify with the stick blender.
Hold at room temperature
Keep the glaze at room temperature until ready to use.
Steam the pancake
Place the pancake, still wrapped in parchment, into a steamer and cover for 4 minutes.
Heat the pan
Heat a small non-stick egg pan on low.
Grease the pan
Melt a knob of butter in the pan and wipe with kitchen paper to remove any excess butter.
Ladle in the batter
Ladle in 200g of pancake batter (about 3 ladles) and cover.
Cook covered until set
Cook for around 5 minutes until the edges of the pancake come away from the sides of the pan and self support.
Flip and cook the other side
Gently flip the pancake — the underside should be golden — and cook the other side for around a minute without colouring as much, or the pancake will dry out.
Wrap in parchment
Wrap the pancakes loosely in parchment paper, ready to steam.
Serve with butter
Serve with a disc of salted butter on top.
Unwrap and glaze
Carefully unwrap the pancake, place on a rack and pipe or spoon over the maple butter.