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
38 Comments
IMPORTANT at 4:51 very gently fold in 140g of 00 flour and salt, working lightly to not knock out too much air.
Apologies this was an editing mistake on our end! Our editor has been banished to the corner of the fallow kitchen with a cartouche on his head for the rest of the afternoon.
Really giving Waffle House a run for their money!
No way this is a home recipe. I'd start it Friday night for Saturday breakfast. But it looks 👌🏾
The written recipe seems to call for all yolks being added while in the video he seems to use only 5 out of 7…..
I'm such an absolute moron. I have made mayonnaise countless times. I know exactly how emulsions work and yet I over reduced the maple syrup and just poured on the fat and tired to mix……
…. and then tried to save it in my high-powered blender and it warped the lid under the heat.
A fascinating look in to the whimsical food preperation practices one can afford when charging $90 for pancakes
all that work to get a soft peak? Add a twist to your wrist, 6ou''ll thank me later
You have NOTHING on the flapjacks we make way up yonder in the hills — and have been for 300 years. What you're making is for overpriced Tourist Trap restaurants… "Michelin pancakes". Michelin BS…
That's everything but "Beurre noisette". That shit is beyon burned.
Don’t pour syrup over pancakes.
Use a dipping dish.
You’re welcome
I like this channel
Utter failure making this, overheated syrup, used corn flowrr instwad of white and pancake smelled rancid cause of that, over whisked my meringue, total failure I am
What do you expect, Brits eat half cooked eggs
that is pan baked angel food cake with a maple butter topping. its not a pancake.
Any man can wisk like that easily.
2:22 I think every guy on earth ever found this out.
Wtf is this method to separate egg whites ?! Bro…do you even cook ?
Made these a second time but this time I used them as the base for a strawberry tiramisu. They can soak up a lot of liquid that's for sure.
There were a couple left over and I can also say they not only maintain their shape and fluffiness after a few days but they also reheat beautifully in a microwave.
putting bleached sugar in, no way. put in the maple syrup. cant believe i watched this. if you have that much time, make beouf wwellington FFS
What kind of non stick pan is that
That does look so good
Never thought of whisking as exercise. More like a sin.
I really want to make this for family but I can’t imagine doing so because you used so much butter and eggs to make TWO pancakes.
your wife's affection hangs in the balance.
Could you possibly make it gluten dairy free ?!
No way it is possible to whisk this by hand. I did 25 min and it looked half done. Threw it all out.
I used to be a pastry chef, and this recipe reminds me of a lemon olive oil sponge cake I used to make. Now I'm thinking I should make that recipe and cook it like a pancake and see what happens.
I'm pretty good at "whisking" like that
I came to the comments to discuss the ideal whisking technique
Burned butter and soy sauce with maple syrup??
Is this guy high? Sounds absolutely revolting and vile.
I almost died before you strained the butter 😅
Not sure you used enough butter there pal
Made these this evening. Very tasty but tbh they weren't worth the effort haha
12:05 why does the dude on the left look like temu version of Jim from the office? 😂😂😂
You can whisk 10x longer like that, huh? Me too, bro. Me too.
Hello, Thank you for the nice video! I have a question: For what is the beurre noisette? The Maple Sirup is reduced and soy Sauce is added There at the end. The beurre noire is added to the maple Sirup to emulsify. But what Happens with the beurre noisette?
9:45 A pan lid would do in a pinch as well.
… as he realizes at 11:22
A chef who doesn't know how to separate egg yolks and whites other than by using his fingers.
smh
This is what it looks like to worship pancakes