Japanese soufflé pancakes are a popular and delicious dish known for their fluffy and cloud-like texture. They are made by meticulously whipping egg whites to achieve their height and pillowy finish. However, the airiness that gives these pancakes their charm also makes them prone to deflating quickly. To make them at home, it is important to work quickly and move the pancakes from the pan to the plate immediately. Patience is key in perfecting this dish, as it requires low heat and light steaming. A recommended recipe involves separating the egg whites and yolks, preparing a smooth batter, and whipping the egg whites until stiff peaks form before folding them into the batter. The pancakes are then cooked on a greased pan, with water added for steaming, and carefully flipped. Although they naturally deflate a little, the end result is a melt-in-your-mouth sensation reminiscent of marshmallows.
