Ultra-Jiggly Japanese Soufflé Pancakes Step-by-step instructions

Before you start

Before starting, separate the eggs while they are cold, then let the whites come to room temperature for about 15 minutes—this helps them whip to a greater volume. Measure all ingredients and have them ready. Preheat the griddle or skillet to 300°F (150°C) and lightly grease it.

Have a lid or cover ready for steaming. Whipped matcha butter can be made ahead and kept in the refrigerator; bring it to room temperature for easy quenelling. Warm the maple syrup gently on the stove or in the microwave.

Instructions

Make the batter

1. 1Make the batter
   Separate the eggs, placing the yolks in one bowl and the whites in another. Whisk the yolks with the milk until smooth. Sift the cake flour over the yolk mixture and whisk until no lumps remain. The batter should be thick and glossy.
   Look for The yolk mixture is smooth and lump-free, like a thick paste.
   Tip Sifting the flour prevents lumps and keeps the batter silky.
2. 2Whip the meringue
   In a clean bowl, beat the egg whites with an electric mixer on medium speed until foamy. Gradually add the caster sugar, a spoonful at a time, and continue beating until stiff, glossy peaks form. The meringue should hold a firm peak when the whisk is lifted.
   Look for The meringue is glossy and holds a stiff peak that does not droop.
   Tip Make sure the bowl and beaters are completely clean and free of grease for the best volume.
3. 3Fold the meringue into the batter
   Add one-third of the meringue to the yolk mixture and fold gently with a rubber spatula until just combined. Add the remaining meringue and fold carefully, cutting through the center and sweeping around the bowl, until no streaks remain. The batter should be airy and light.
   Look for The batter is uniform in color, airy, and holds a soft shape when dropped.
   Tip Fold gently to keep the air in the meringue; overmixing will deflate the pancakes.

At the end of this phase, you should have a thick, glossy yolk mixture and a stiff, glossy meringue. The batter after folding should be airy, light, and uniform in color. When you lift the spatula, the batter should fall in a thick ribbon that holds its shape for a moment. If the batter looks runny or deflated, fold a little more but very gently.

Cook the pancakes

4. 4Heat the griddle
   Preheat an electric griddle or a large nonstick skillet to 300°F (150°C). Lightly grease the surface with a little butter or oil. The griddle is ready when a drop of water sizzles gently and evaporates.
   Look for The griddle is evenly heated and a water droplet dances and evaporates slowly.
   Tip Use a kitchen thermometer to confirm the surface temperature for best results.
5. 5Cook the pancakes
   Scoop the batter onto the griddle in tall mounds, about 4 inches wide and 3 inches high. Add the water to the griddle, away from the pancakes, and immediately cover with a lid. Cook for 4 minutes, then carefully flip the pancakes and cook for another 4 minutes, covered, until golden and puffed.
   Look for The pancakes are golden brown on both sides and have risen to about 6 cm tall.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not press down on the pancakes; let them steam gently.
6. 6Check the internal temperature
   After cooking, insert an instant-read thermometer into the center of a pancake to ensure it has reached 160°F (71°C). If not, continue cooking covered for another minute or two, then check again.
   Look for The thermometer reads at least 160°F (71°C) in the center.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip This ensures the eggs are fully cooked and safe to eat.

The pancakes should be golden brown on both sides, puffed to about 6 centimeters tall, and jiggle slightly when the pan is tapped. The kitchen will smell like sweet, toasted butter.

The center should be set but still moist. If the pancakes are browning too fast, reduce the heat and continue steaming. The internal temperature should read 160°F (71°C).

Top and serve

7. 7Top and serve
   Transfer the pancakes to a warm plate. Top with a quenelle of whipped matcha butter and drizzle with warm maple syrup. Serve immediately while the pancakes are still jiggly and warm.
   Look for The butter begins to melt over the warm pancakes and the syrup pools around the base.
   Tip Warm the syrup gently before serving for the best contrast of temperatures.

The pancakes should be warm, with the matcha butter just beginning to melt and the maple syrup pooling around the base. The butter should be soft and quenelle-shaped, and the syrup should be warm. Serve immediately while the pancakes are still jiggly and pillowy. The texture will be most dramatic right after cooking.

Common mistakes

Overmixing the batter is the most common misstep, as it deflates the meringue and results in dense, flat pancakes. Fold gently and stop as soon as no streaks remain. Another issue is cooking at too high a temperature, which browns the outside before the inside cooks.

Keep the griddle at a steady 300°F (150°C) and use the steam to cook the pancakes evenly. Finally, do not press down on the pancakes while they cook; that will deflate them. Use a spatula to flip them gently.

How to tell it’s done

The pancakes are done when they are puffed, golden brown on both sides, and the internal temperature reaches 160°F (71°C) when measured with an instant-read thermometer inserted into the center.

The exterior should feel set and spring back lightly when pressed, while the interior should be moist and tender, not raw or wet. If the pancakes are browning too quickly, lower the heat slightly and continue cooking covered until the center is cooked through.

• Egg dishes: 160°F (71°C) in the thickest part