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Japanese-Style Soufflé Pancakes



– About 2 1/2 tablespoons Real California butter, divided, plus more for serving – 2 large egg whites – 2 large eggs, separated – 1/4 cup Real California milk – 1 teaspoon vanilla extract – 6 tablespoons sugar, divided – 1/2 cup cake flour – 1 teaspoon baking powder – 1/4 teaspoon salt – 1/4 teaspoon cream of tartar – Maple syrup, for serving :Pancakes, Souffle
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Prep time: 25 minutes

Cook time: 25 minutes

Use 1/2 tablespoon butter to coat the inside of four 3-inch wide, 1 1/2- to 2-inch-tall pastry rings; set aside.

Place all 4 egg whites in the bowl of a stand mixer or in a large bowl; set aside. In another large bowl, whisk egg yolks, milk, vanilla, and 1 tablespoon sugar. Whisk in flour, baking powder, and salt; set aside.

Add cream of tartar to egg whites. Using the whisk attachment of a stand mixer or a hand mixer, beat mixture on medium speed until doubled in volume, about 1 minute. Gradually add remaining 5 tablespoons sugar. Increase the speed to high and beat to stiff peaks, about 2 minutes.

Fold egg white mixture into egg yolk mixture, adding 1/3 egg white mixture at a time.

In a large nonstick skillet with a lid over very low, heat 1 tablespoon remaining butter. Arrange the pastry rings in the skillet and add about 1/2 cup batter to each ring. Cover and cook until pancakes rise and make a few small bubbles, 5 to 6 minutes.

Use two flat spatulas, one on the bottom and one on top, to carefully turn pancakes in their rings. Cover and cook until pancakes are cooked through, 3 to 4 minutes. Transfer to plates or a platter and repeat with remaining butter and batter.

Serve with maple syrup and more butter.

Serves 4 (makes about 8, 3-inch pancakes).