Michelin-Style Soufflé Pancakes with Honey Butter Glaze
Equipment
Ingredients
Batter
egg whites (room temperature)
120 g
sugar
50 g
cornstarch
10 g
egg yolks (room temperature)
60 g
00 flour
60 g
salt
2 g
milk (room temperature)
30 g
Honey Butter Glaze
unsalted butter
75 g
honey
75 g
soy sauce
3 g
vanilla extract
3 g
Instructions
Prepare egg whites
Beat egg whites with sugar and cornstarch until stiff peaks form.
Mix egg yolks
Whisk egg yolks with milk until smooth.
Combine dry ingredients
Mix flour and salt together, then fold into egg yolk mixture.
Fold meringue into batter
Gently fold 1/3 of the meringue into the yolk mixture, then fold in remaining meringue in two additions until just combined.
Cook pancakes
Heat a non-stick pan over low heat. Add batter to form 3-inch circles. Cover and cook 4-5 minutes until bottom is golden, then flip carefully and cook 3-4 minutes more.
Prepare honey butter glaze
Melt butter in a small saucepan, add honey, soy sauce and vanilla. Stir until combined and slightly thickened.
Serve
Plate pancakes and drizzle generously with warm honey butter glaze.
Original recipe
Storage
Best served immediately. Leftovers can be stored covered in refrigerator and gently reheated.
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