Fluffy Japanese Soufflé Pancakes with Maple Butter

Serves 3 · 20 min prep · 20 min cook

Ingredients

• 3 large eggs
• 2 tbsp whole milk
• 1/2 tsp vanilla extract
• 1/4 cup cake flour or all-purpose flour
• 1/2 tsp baking powder
• 2 1/2 tbsp granulated sugar
• 1/4 tsp cream of tartar
• 1 tsp neutral oil or butter for greasing
• 3 tbsp, softened unsalted butter
• 3 tbsp pure maple syrup
• 1 cup fresh berries
• for dusting powdered sugar

Instructions

1. 1Separate the eggs carefully, placing the whites in a clean, grease-free mixing bowl and the yolks in a second medium bowl. Whisk the yolks with the milk and vanilla until smooth and pale.
2. 2Sift the flour and baking powder over the yolk mixture and whisk just until no dry streaks remain; the batter will be thick. Set aside.
3. 3Add the cream of tartar to the egg whites. Using a hand mixer on medium-high, beat until foamy, then gradually rain in the sugar. Continue beating to stiff, glossy peaks that hold their shape when the beaters are lifted, about 3 to 4 minutes total.
4. 4Scoop one-third of the meringue into the yolk batter and fold gently with a spatula to lighten it. Add the remaining meringue in two additions, folding with slow scooping motions until the batter is airy and no white streaks remain; do not deflate.
5. 5Heat a large nonstick skillet or electric griddle over the lowest possible heat and lightly grease with oil. Scoop tall mounds of batter (about 1/3 cup each) using a large spoon or ice-cream scoop, aiming for 2 or 3 pancakes that will fit without touching.
6. 6Add water to the empty spaces in the pan, cover immediately with a tight lid, and steam-cook 4 to 5 minutes until the bottoms are golden and the sides look set.
7. 7Carefully flip each pancake with a thin spatula, add another splash of water if the pan is dry, cover again, and cook 4 to 5 minutes more until springy and cooked through (internal temperature around 200°F if checked).
8. 8While pancakes finish, mash the softened butter with the maple syrup until fluffy. Stack the soufflé pancakes on warm plates, dust with powdered sugar, top with a spoonful of maple butter and fresh berries, and serve at once while they are still dramatically tall.