Michelin-Starred Soufflé Pancakes with Honey Butter Glaze

Ingredients

• 120 g egg whites (from approximately 4 large eggs)
• 50 g sugar
• 10 g cornstarch
• 60 g egg yolks (from approximately 3 large eggs)
• 60 g 00 flour (can substitute with all-purpose flour)
• 2 g salt
• 30 g milk
• 75 g unsalted butter
• 75 g honey
• 3 g soy sauce
• 3 g vanilla extract

Steps

1. 1

   In a large clean bowl, combine the egg whites and sugar. Whip the mixture until it reaches stiff, fluffy peaks.

2. 2

   Gently fold the cornstarch into the whipped egg whites.

3. 3

   Add the egg yolks, flour, salt, and milk to the mixture. Fold gently until just combined to maintain a super airy batter.

4. 4

   Heat a nonstick pan over low heat. Nudge the batter into the pan to form thick, voluminous pancakes.

5. 5

   Cover the pan with a lid to allow the bottom to brown while the steam gently cooks the top of the pancake.

6. 6

   Carefully flip the pancake over to cook the other side until golden and set.

7. 7

   While the pancakes cook, prepare the honey butter glaze by combining the unsalted butter, honey, soy sauce, and vanilla extract in a small saucepan or microwave-safe bowl. Heat and whisk until smooth and emulsified.

8. 8

   Plate the warm pancakes and generously pour the honey butter glaze over the top before serving.

Notes

The creator notes that this glaze is much better than straight honey or maple syrup. The soy sauce adds a subtle savory depth that balances the sweetness.

Nutrition per serving

• breakfast
• brunch
• pancakes
• michelin
• soufflé
• sweet
• vegetarian