Japanese-Style Soufflé Pancakes

Moms deserve the very best, and Chef Richard Blais has just the thing to show how much you care this Mother's Day -- or any day. These fluffy pancakes are made with so much love, and only require a little practice to master the flipping technique. May we suggest making a batch the night before to ensure you celebrate mom with perfect pancakes?

Japanese-Style Soufflé Pancakes Makes 3 to 4

Ingredients

3 tablespoons whole milk 2 tablespoons melted unsalted butter 1 teaspoon pure vanilla extract 4 large egg yolks Zest 1/2 lemon Pinch sea salt 1/2 cup plus 2 tablespoons cake flour 4 large egg whites, chilled 1/2 teaspoon cream of tartar 1/4 cup plus 2 tablespoons granulated sugar Confectioners' sugar, for serving Raspberries, for serving

Directions

1. In a medium bowl, mix together milk, butter, vanilla, egg yolks, lemon zest, and salt. Sift in flour and whisk until batter is smooth and pale yellow.

2. In the bowl of a stand mixer fitted with the whisk attachment, whip chilled egg whites and cream of tartar on the highest speed. When whites start to become fluffy, gradually add sugar and whip until glossy and stiff peaks form, 2 to 3 minutes. Do not overbeat.

3. Add one third of the meringue into the batter and gently fold in completely, until no white streaks remain. Repeat process with the remaining thirds, being gently not to deflate the meringue.

4. Place 2 ring molds to the center of a nonstick skillet. Spray the inside of the ring molds and the bottom of the pan inside the ring molds.

5. Heat pan over low heat, and pour batter into the molds 1/2 full, allowing room for the batter to rise. Add 1/2 tablespoon water to the pan farthest away from the ring molds. Cover and cook until the top looks completely cooked, 6 minutes. Flip the pancakes with the ring molds still on. Cover again and cook until golden brown, another 5 minutes. Transfer pancakes to a plate and slowly push them out of the ring molds. Repeat with the remaining batter.

6. Place a stencil over the pancake, and dust with confectioners' sugar. Serve with raspberries.

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