Equipment
Ingredients
Macerated Strawberries
- 250 g strawberries, fresh, hulled and quartered
- 30 g caster sugar
- 30 ml grand marnier, orange liqueur
- 10 ml lemon juice, freshly squeezed
Yolk Batter Base
- 36 g egg yolks, room temperature
- 20 ml whole milk
- 3 ml vanilla extract
- 30 g cake flour
- 2 g baking powder
Meringue
- 60 g egg whites, chilled
- 25 g caster sugar
Cooking Elements
- 5 ml neutral oil, for greasing the pan
- 30 ml water, for steaming
Nutrition (per serving)
Method
Prepare the macerated strawberries by combining hulled and quartered strawberries, caster sugar, Grand Marnier, and lemon juice in a mixing bowl. Toss gently to coat and let rest at room temperature while preparing the pancakes.
In a medium mixing bowl, whisk the egg yolks, whole milk, and vanilla extract until smooth. Place a fine mesh sieve over the bowl, add the cake flour and baking powder, and sift them into the liquid. Whisk until no dry lumps remain.
In a separate, spotless metal or glass mixing bowl, beat the chilled egg whites using an electric hand mixer until frothy. Gradually add the caster sugar in three additions, whipping continuously until stiff, glossy peaks form that hold a sharp point when the whisk is inverted.
Add one-third of the stiff meringue to the yolk batter and whisk gently to lighten the base. Switch to a silicone spatula and carefully fold in the remaining meringue in two additions, using a sweeping under-and-over cutting motion to maintain maximum aeration.
Lightly grease a non-stick skillet with neutral oil and wipe away any excess with a paper towel. Place over low heat, around 140°C or 285°F. Scoop two tall, stacked mounds of batter per pancake into the pan. Pour half the water into the empty spaces in the skillet and immediately cover with a tight-fitting lid to trap the steam.
Steam the pancakes until the bottoms are deeply golden brown and the edges feel slightly set. Carefully slide a thin spatula underneath, quickly but gently flip each pancake, add the remaining water to the pan if dry, cover, and steam the second side.
Transfer the cooked pancakes gently to serving plates. Spoon the macerated strawberries and their accumulated Grand Marnier syrup generously over the top and serve immediately before the delicate structure deflates.
Chef's Notes
- Keep the separated egg whites in the refrigerator until the exact moment you are ready to whip them. Cold egg whites create a finer, much more stable meringue structure essential for the massive lift of these pancakes.
- When scooping the batter into the pan, do it in stages. Place one mound, wait 30 seconds for it to set slightly at the base, then stack a second mound directly on top to build height.
- The trapped steam from the added water is non-negotiable. It creates an ambient oven effect inside the skillet that cooks the towering pancakes gently all the way through without burning the exterior.
- Do not rush the cooking process. Cooking on a heat higher than low will scorch the delicate bottoms before the center is cooked enough to hold its structure upon flipping.
