Japanese Soufflé Pancakes

What about using the cans with Dole pineapple rings for molds? The tops and bottoms can be removed and accordingly to Dole, “... there are many canned food options that are BPA free, including all DOLE products. “ Make upside-down cake with the pineapple and save the cans for your ring molds.

Since the ingredients are inexpensive, I suggest doing a trial run to establish your timing and flipping technique. I used them as the base of an "Eggs Benedict". Oh, and I used empty tuna cans with top and bottom removed instead of pastry rings.

I saw a similar recipe demo and they used parchment paper taped to make the rings.

Great! I'm running right out to buy four 3" pastry rings that are 1-1/2" tall that I'll use for a single dish once a year for Japanese soufflé pancakes.

Many thanks to people who said this was too sweet—did 4 tablespoons of sugar and cut the vanilla in half, flavor was perfect. Unfortunately they didn't rise that much which may have been an unfortunate side effect of cutting the sugar. Womp. But still light and gooey and delicious. If you don't have pastry rings here's a handy method for making your own: https://stellaculinary.com/blog/jacob-burton/how-make-baking-molds-using-tinfoil

Separating, beating, and folding in the egg whites to the pancake batter to produce incredibly light, souffle-like pancakes is something I learned from Mark Bittman in the NY Times years ago.

Also, the original Vegetarian Epicure Cookbook has a wonderful recipe for Cottage Cheese pancakes that also separate the whites from the yolks of the eggs and create pancakes that are little clouds.

First time ever that egg whites didn't set. Memo to self: Add the lemon and salt after the eggs form soft peaks. Dusting rings with flour after greasing helps with the release. I just used my fingers and one fish spatula to flip - the dual spatula thing requires far too much dexterity at that time of day.

I cook and bake a lot....too much baking. I resent the way that the recipe just throws out "four 3-inch-wide pastry rings (they should be at least 1 1/2 inches tall)". The last time I saw pastry rings was at an estate sale of chef who died. Pastry rings are the sort of kitchen item that would migrate to the farthest corner of my kitchen, if I had them. I do like the suggestion of using empty cans..........

As a cook and someone who is familiar with food production, unless you grow your own food you will never avoid contamination. If I'm not mistaken, you have to injest 10-15 MG of aluminum per day to make it toxic which is almost impossible in modern society thanks to coatings inside cans which provide a barrier between the food and the metal. For cooking, it's only harmful if it comes it contact with an acid like tomatoes or other natural acids. I suggest you read reliable reputable sources.

Whenever a recipe calls for one teaspoon of vanilla extract, I use one tablespoon. Learned that from a professional baker. It can really kick a recipe up a notch.

Swedes have been doing this forever. They use a special cast iron pan (Plett) with 7 indentations. Eggs separated, whites beaten, yolks, milk and a small amount of flour, fold together and butter the pan. Serve with sour cream and lingonberries (or maple syrup if you must). Pure heaven. Grew up eating them, inherited my Mormor's Plett years ago and my kids grew up with them. That said, I'm definitely going to try this, perhaps using the Swedish recipe.

Bob's Red Mill is all over this. https://www.bobsredmill.com/recipes/how-to-make/buckwheat-souffle-pancakes The miso/maple syrup is bomb

Silly, time-consuming and tedious, even if they are delicious -- they taste like a high-end iHop pancake. Once was enough for me, not enough substance for the labor.

These are interesting. I wouldn't wait to do a second batch. Get enough rings to do as many as you can on the first go or your egg whites collapse and the next batch is flat and chewy. I think I need to fool around with what's in them. I found them a bit bland and sort of foamy. They really absorb the syrup so be aware. If you don't like things too sweet these are difficult to control. I used english muffin rings for mine. I got about 10.