Japanese Souffle Pancakes

The secret to high-rise soufflé pancakes is all about speed and temperature: Cold egg whites whip more slowly than room temperature ones, but they form stronger, more uniform bubbles, and whipping them on medium speed incorporates more air. Finally, piping the batter in one swift pass allows you to create more height from the beginning without overcooking each pancake.

Nutrition Information

102 Calories

43g Carbohydrates

14g Protein

246mg Potassium

2g Fiber

5g Sugar

Ingredients

1 cup bleached cake flour (about 3 3/4 ounce) (such as Swans Down)
1 teaspoon baking powder
1/2 teaspoon kosher salt
6 large egg yolks, chilled
1/2 cup whole milk
1 tablespoon vanilla extract
8 large egg whites, chilled
1 teaspoon fresh lemon juice
1/2 cup granulated sugar
Unsalted butter, for greasing griddle and serving
1/2 cup water, divided
Disposable aluminum lasagna pan (13 x 9 inches with a depth of at least 3 1/2 inches)
Pure maple syrup and powdered sugar, for serving