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FULL RECIPE & INGREDIENTS BELOW TO COOK ALONG WITH Everybody thinks they’ve got the best pancake recipe… but most pancakes go from fluffy to flat in minutes. In this video, we’re sharing our ultimate Michelin-inspired pancake recipe. A light, souffle-style pancake that stays fluffy, holds its structure, and delivers serious flavour. This is the at-home version of a restaurant method inspired by Pavilion in London and refined through our own testing (and a little research into New York’s viral Golden Diner pancakes too) Instead of relying on baking powder or bicarb, this recipe builds structure the chef’s way: • Whipped egg whites stabilised with lemon juice • Cornstarch for long-lasting volume • Gentle folding for maximum air retention • Low and slow cooking for perfect lift • A black butter maple glaze finished with soy sauce for deep umami sweetness The result? A pancake that’s dense and light at the same time — more like a souffle than a standard buttermilk pancake. We also break down: – Why most pancakes collapse – The science of acid in egg whites – The difference between brown butter and black butter (190°C, smoking hot) – How to cook tall pancakes without a steamer – A McDonald’s-inspired maple glaze upgrade (with a chef twist) If you’ve ever struggled with soggy pancakes, flat pancakes, or pancakes that only look good for 30 seconds… this method changes everything. This is the pancake recipe we actually make at home. RECIPE **Salted maple glaze** 1. 100g Butter 2. 60g Maple Syrup 3. Soy sauce (to taste) **Pancakes** 1. 240g egg whites (from 8 large eggs) 2. 20g lemon juice 3. 100g caster sugar 4. 20g Corn Flour 5. 100g egg yolks (from 5 large eggs) 6. 140g 00 flour 7. 4g salt 8. 50g whole milk **To Finish** A disc of salted butter **Maple Butter Glaze** 1. To make the beurre noisette, heat the butter, swirling the pan regularly until the solids become a very dark golden. 2. Pass the butter through a cloth and fine sieve to remove the solids 3. Allow to cool to room temperature and emulsify with the maple syrup using a stick blender 4. If the glaze starts to solidify, gently reheat and re-emulsify with the stick blender. 5. To make the beurre noisette, heat the butter, swirling the pan regularly until the solids become a very black. 6. Pass the butter through a cloth and fine sieve to remove the solids and allow to cool until it resolidifies 7. In a separate pan, reduce the maple syrup on a medium heat until it has reduced by half and set aside to cool 8. Add the soy sauce to the cooled maple reduction and using a stick blender or whisk, gradually emulsify with the beurre noir 9. Keep at room temperature **Pancakes** 1. Whisk the egg whites and lemon juice to 60% peaks 2. Gradually add the sugar and whisk to 80% peaks 3. Whisk in the corn flour to combine 4. Add the egg yolks and whisk to combine 5. Very gently fold in the flour and salt 6. Finally fold in the milk **Cooking the Pancakes** 1. Heat a small non stick egg pan on low 2. Melt a knob of butter in the pan and wipe the pan with some kitchen paper to remove any excess butter. 3. Ladle in 200g of pancake butter and cover(about 3 ladles) 4. Cook for around 5 minutes until the edges of the pancake come away from the sides of the pan and self support 5. Gently flip the pancake (the underside should be golden) and cook the other side for around a minute (no need to colour as much as the other side or the pancake will dry out 6. Wrap the pancakes loosely in parchment paper, ready to steam. **Finishing the pancakes (optional)** 1. Place the pancake, still wrapped in parchment into a steamer fand cover for 4 minutes. 2. Carefully unwrap the pancake, place on a rack and pipe or spoon over the maple butter 3. Serve with a disc of salted butter VIDEO CHAPTERS 00:00 – Why Most Pancakes Fail 00:14 – Preparing the Batter 01:24 – Mixing the Egg White Meringue Base 03:51 – Enriching & Finishing the Batter 05:17 – Making the Black Butter Maple Glaze 08:49 – Cooking the Pancakes (Low & Slow Method) 11:02 – The Flip 11:29 – Plating & Glazing 11:58 – EXTRA SPECIAL Tasters

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