Japanese Soufflé Pancakes with Fresh Berries

Serves 2 · 15 min prep · 20 min cook

Ingredients

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

Instructions

1. 1Separate the eggs carefully, placing the whites in a clean, dry large mixing bowl and the yolks in a medium bowl. Add the milk and vanilla to the yolks and whisk until smooth and pale yellow.
2. 2Sift the cake flour and baking powder over the yolk mixture and whisk gently just until no dry streaks remain; the batter should be thick but pourable. Set aside.
3. 3Add the cream of tartar to the egg whites. Using a hand mixer on medium-high, whip until foamy, then gradually rain in the sugar while beating until stiff, glossy peaks form that hold their shape when the whisk is lifted, about 3–4 minutes.
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 long strokes from the bottom up until just combined and no white streaks remain; do not deflate.
5. 5Heat a large nonstick skillet or griddle over the lowest heat setting and lightly grease with butter. Scoop tall mounds of batter (about 1/3 cup each) onto the pan, leaving space between them; you should get 4–6 pancakes.
6. 6Add water to the empty spaces in the pan, immediately cover with a tight-fitting lid, and steam-cook for 4–5 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 4–5 minutes more until puffed, springy to the touch, and cooked through (internal temperature about 200°F if checked).
8. 8Transfer the soufflé pancakes to plates, dust lightly with powdered sugar, top with fresh berries, and drizzle generously with warm maple syrup. Serve immediately while still tall and jiggly.