Japanese Souffle Pancakes

Step 1

Mix together the egg yolks, sugar, milk, vanilla. In a separate bowl mix the flour, baking powder and salt. Stir into the yolks mixture just until no large lumps remain.

Step 2

In another large bowl, beat the egg whites with a hand mixer until stiff peaks.

Step 3

Gently fold the egg whites into the pancake batter, just until incorporated.

Step 4

Lightly grease a large skillet with butter or cooking spray, over LOW heat. Grease 3.5-inch (9 cm) metal ring molds* well with butter (as many as can fit at a time in your skillet) and set them in the middle of the pan over LOW heat.

Step 5

Fill the molds 2/3 with batter, then cover the pan with a lid and cook for about 10 minutes, until the center of the pancakes are only slightly jiggly.

Step 6

Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside. (I like to slide a spatula under the pancake and place another spatula on the top of the pancake ring mold, flip, then place it back in the pan and slide the spatula out.)

Step 7

Cover and cook for another 5 minutes, then serve with butter, syrup, and berries!