Japanese souffle pancakes have a custardy, decadent texture similar to a souffle, and there’s an egg whipping technique that truly makes them stand out.

It's essential to ensure that your mixing vessel is spotless and dry before you start to mix, and know that this step is almost always done separately from the rest of the batter.

In a clean bowl, separate your egg whites from the yolks and whip them. If you're using an electric mixer, mix on low until your whites foam, and increase the speed from there.

Keep a close eye on your whites because they can easily be overwhipped. You can fix over-whipped egg whites, but it's easier to catch them before they separate in the first place.

For the fluffiest souffle pancakes, whip your egg whites to “stiff peaks,” which means when you take out your beater and invert it, the peaks of egg whites will still stand tall.

Once you've achieved stiff peaks, gently fold your egg whites into the batter. Add a small amount of the egg white mixture to the rest of the batter to start things off.

Slice through the whites and add them to the batter with the side of a spatula. Fold the batter over the egg whites, and repeat while spinning the bowl, until the batter is smooth.