Japanese souffle pancakes are fluffy, impressively tall, entirely Instagram-able, and they taste great to boot.
You dont have to go to a restaurant to have your own towering breakfast cake.
What are Japanese souffle pancakes?
These lofty pancakes are ultimately what we all want from a pancake: Fluff, turned up to 11.
About 1/3 cup of batter goes into the mold, and the pan is covered with a lid.
This produces the softest, most tender results, but boy, does it take a while.
Preheat the oven to 300F.
Heavily grease four to six small ramekins with butter.
Both will help the pancake release at the end.
Parchment takes longer to arrange, but its more nonstick.
Butter and flour are faster and easier, but you may have to loosen the edges with a knife.
I did one of each, which you might see in the photo.
You decide what works for you.
Cool briefly on a wire rack and loosen the edges of the pancakes from the ramekins.
Carefully flip them out of their dishes, the ramekins will be hot.
Dust them with powdered sugar, drizzle on syrup, or add any of your favorite pancake toppings.
Serve them all at once, because unlike the frying pan version, you actually can.
This oven method will work for any souffle pancake recipe you use.
I slightly modifiedthis recipeby King Arthur Baking, and used my batch baking technique.
Grease four to six small ramekins heavily with butter.
Put them on a sheet tray.
Whisk the egg yolks, water, melted butter, and vanilla extract together in a medium bow.
Whisk the flour and baking powder in a small bowl and add it to the egg yolk mixture.
Whisk until mostly smooth.
Add the salt, cream of tartar, and sugar.
Whip until stiff peaks form.
Fold the egg whites into the egg yolk base in four installments.
Distribute the batter amongst the ramekins so that theyre each about three quarters of the way full.
Cool the ramekins on a wire rack and loosen the sides from the dishes.
Flip them out, and plate them upside down with your favorite pancake toppings.
