Japanese Souffle Pancakes

Method

Prepare all the ingredients and tools

1. Sift cake flour and salt together.
2. Apply a little oil to a non-stick pan and spread it thinly with kitchen paper.
3. Start heating the pan at low heat (I used 3 on our induction hob) so that the pan is preheated enough when pouring the batter.
4. Add lemon juice to the egg whites and whip until bubbly like soap. Add half of the sugar and whip until the tip folds over when lifting a whisk. Add the remaining sugar and continue whipping it until stiff peaks - the tip should stand straight when lifting a whisk.
5. Add cornstarch and mix well until it doesn't look lumpy.
6. Add yolks and stir roughly until about 50% is blended. Take off a whisk.
7. Add the sifted flour and salt and fold with a rubber spatula until you don't see any flour.
8. Add milk and fold until evenly blended. Pour it into a piping bag right away. (You can also use an ice cream scoop or a large spoon.)

Cooking the pancakes

1. Pipe a little over half of the pancake batter into the preheated pan to make four pancakes. Stack the batter high vertically to make the thick pancakes. Add a few teaspoons of water, close the lid, and cook for about 3 minutes. Do not open the lid during the process.
2. Add the rest of the batter on top of each, stacking vertically again. Add another few teaspoons of water, close the lid, and cook for another 4 minutes. (The cooking time can vary depending on the stove, pan, etc. Adjust accordingly. Judge with eyes to be most accurate.)
3. Flip them gently once the sides near the bottom of the pancakes feel dry. (Applying a little oil on a cooking spatula makes it easier to flip them without hurting the bottom of your pancake.) The surface should look golden brown. Add a few more teaspoons of water, close the lid, and cook for about 4 minutes.
4. Take them out when the sides feel dry and bouncy. Enjoy with your favorite topping while they are warm!