Japanese Souffle Pancakes

I first encountered Japanese souffle pancakes during a business trip to Tokyo. Waiting in a two-hour line that wrapped around the block, I questioned my decision until the first cloud-like pancake melted in my mouth. The jiggly texture and delicate sweetness were unlike any breakfast I’d experienced before.

Recreating these at home became my pandemic project, with many deflated failures along the way. Success finally came when I recognized the importance of patience – in beating the egg whites, in cooking slowly, in waiting to flip. Now these impressive treats are my signature brunch offering, worth every minute of careful attention.

Ingredients:

• 2 large eggs, separated
• 2 tablespoons milk
• 1/4 teaspoon vanilla extract
• 1/4 cup cake flour, sifted
• 1/2 teaspoon baking powder
• 2 tablespoons granulated sugar
• 1/4 teaspoon cream of tartar
• 1 tablespoon unsalted butter for cooking
• Fresh berries and maple syrup for serving
• Powdered sugar for dusting

Instructions:

1. Whisk egg yolks with milk and vanilla until smooth
2. Sift in cake flour and baking powder, mixing gently until incorporated
3. In a separate bowl, beat egg whites with cream of tartar
4. Gradually add sugar while beating until stiff, glossy peaks form
5. Fold 1/3 of egg whites into yolk mixture, then gently fold in remainder
6. Heat a non-stick pan over very low heat
7. Grease pan and metal ring molds (3-inch diameter) with butter
8. Pour batter into molds, filling 3/4 full
9. Add 1 tablespoon water to the pan (not in the molds) and cover
10. Cook for 4-5 minutes until bubbles appear on surface
11. Gently flip pancakes with molds and cook covered for another 4 minutes
12. Serve immediately with toppings of choice