Recipe of the week

Japanese soufflé pancakes are “even better than they sound,” said Daniel Neman in the St. Louis Post-Dispatch. To make these “absurdly delectable” breakfast treats you’ll want a set of ring molds, about 3 inches wide and 2½ inches deep, purchased online or from a restaurant supply store. Tuna cans, cut out on both sides, also work.

Japanese soufflé pancakes

1½ cups all-purpose flour • 3 tbsp powdered sugar • 2 tsp baking powder •

½ tsp salt • 1¼ cups milk • 4 tbsp butter cut into pieces • 1 large egg yolk •

½ tsp vanilla extract • 3 large egg whites • ¼ tsp cream of tartar • butter,

maple syrup, and powdered sugar for serving

• In a large bowl, whisk together flour, powdered sugar, baking powder, and salt. In a saucepan, heat milk and butter over medium heat until butter melts. Place egg yolk in a medium bowl and whisk in a few drops of milk mixture. Keep whisking and adding mixture, gradually increasing amount. Stir in vanilla. • In a second bowl, beat egg whites with cream of tartar until stiff peaks form. Stir the milk mixture into the flour mixture until just combined. Stir in 1∕3 of the beaten egg whites, then gently

fold in the rest until just combined. • Lightly butter insides of ring molds. Heat a large nonstick skillet over medium-low heat. Coat with butter. Place ring molds in middle of skillet, filling each with ½ cup of batter. Cover with a lid and cook until batter rises to tops of molds and is covered with bubbles. Using a spatula and tongs, carefully flip molds. Cover and cook until bottoms are golden. Serve with butter, maple syrup, and powdered sugar. Makes 8 cakes.