Before dalgona coffee swept the internet, Japanese souffle pancakes were the fluffy culinary darling of Instagram—and their jiggly, puffy thickness still enchants. They’re much easier to make at home than you might think, too; it’s basically just a standard pancake recipe with the addition of whipped egg whites, ring molds, and steam during the cooking process. The guys at NYC’s Taiyaki showed us how it’s done for our Chow-To series.
Read more about the origins of Japanese souffle pancakes, then try your hand at this delightfully delicious treat at home.
Note: You can experiment with your dry mix; we use a blend of all-purpose flour and almond flour, but some people like to swap in cake flour or other types of flour. When you separate your eggs, be sure not to get a single speck of yolk in your egg whites or they won’t whip up fluffy.
Special equipment: You’ll need four 3-inch-wide-by-2 1/2-inch-high ring molds—or you can make DIY parchment or wax paper ring molds as shown in our Chow-To video.
These small molds are perfect for mini cakes, souffle pancakes, fancy plating, and more.Buy Now ›
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