Fluffy Japanese Soufflé Pancakes

Instructions

1. 1

   Fill a large bowl halfway with ice cubes and water. Nest a clean, dry medium bowl on top and add ½ cup heavy (whipping) cream and 1½ Tbsp sugar. Nami's Tip: The ice bath keeps the fat firm in the cold cream. This helps trap air so the whipped cream doesn't separate. Whisk on high speed to medium-firm peaks: The cream mounds and holds its shape, with tips that curl rather than flop. Chill it in the fridge until ready to serve.

2. 2

   Separate the yolks and whites of 2 large eggs (50 g each w/o shell) in different bowls. Put the bowl of egg whites in the freezer for 15 minutes—set a timer so you Serve with.Nami's Tip: Read why we partially freeze the egg whites in 2 Tips to Make Perfect Meringue (Egg Whites). Add 1½ Tbsp whole milk and ¼ tsp pure vanilla extract to the egg yolks. Whisk by hand until pale, thick, and frothy.

3. 3

   Sift ¼ cup cake flour and ½ tsp baking powder into the bowl. Do not overmix. Whisk just until the batter comes together. While the egg whites chill, heat a large nonstick frying pan to 300ºF (150ºC) over the lowest heat.

4. 4

   Take out the bowl of egg whites from the freezer.Beat the half-frozen egg whites with a hand mixer or stand mixer on low speed (Speed 2–3) until foamy.Increase to medium speed (Speed 4–6) until soft peaks form. With the mixer running, add 2 Tbsp sugar, one-third at a time. Increase the speed to medium-high (Speed 6–8) and beat until stiff, glossy peaks form, about 2 minutes. Be careful not to overbeat, or the meringue will become stiff and grainy and will be difficult to fold into the batter.See the next step to check for the right consistency.Nami's Tip: If using a stand mixer, pause beating when the meringue is almost done. Detach and use the whisk attachment to hand-mix the looser egg whites near the bowl's edge into the stiffer whites near the center until the texture is homogenous. Reattach the whisk and continue beating.

5. 5

   Pull up the beaters or whisk to check for stiff peaks. The meringue should hold a firm peak that points straight up or folds over slightly at the tip. It should look glossy and smooth. Add one-third of the meringue to the egg yolk mixture. Whisk by hand until homogenous.Nami's Tip: Don’t worry about breaking air bubbles at this stage.

6. 6

   Transfer the egg yolk mixture into the meringue bowl. Fold the two mixtures together until homogenous, taking care not to deflate the air bubbles.

7. 7

   By now, your pan should be preheated to 300ºF (150ºC) over the lowest heat. Lightly brush with 1 Tbsp neutral oil, then blot with a paper towel to leave a thin, even film. Nami's Tip: A clean pan is the key to an even golden color. Scoop the batter into the pan in a tall mound, then stack a second scoop on top. Repeat to form 3 pancakes, maintaining the pan temperature at 300°F (150°C) over low heat.

8. 8

   Check the surface of each pancake—it should look slightly dry. Add one more scoop of batter on each, piling it high.Nami's Tip: You should have at least three scoops left in the bowl. Pour 1 Tbsp water into the open spaces in the pan, cover with the lid, and cook for 6–7 minutes—set a timer so you Serve with.Nami's Tip: The steam keeps the pancakes moist while cooking. The suggested cook time is a guideline, and actual time depends on the frying pan's temperature.

9. 9

   At the 2-minute mark, uncover and mound a final scoop of batter onto each pancake. If the water has evaporated, add a small splash. Re-cover and continue steaming until the timer goes off. Slide an offset spatula under one pancake and lift it slowly. Pull it slightly to one side to create a gap, then use a rolling motion to flip it.Nami's Tip: The pancake moves easily when it's ready. If the pancake is stuck, let it firm up a bit, then try again. If you force it, the pancake will crack.

10. 10

    Flip the remaining pancakes using the same rolling motion, working quickly but carefully. Add 1 Tbsp water to the empty spaces in the pan and cover. Set the timer for 4–5 minutes and cook the other side on the lowest heat.