Why Your Japanese Soufflé Pancakes Keep Deflating (2 Fixes)

Kitchen Tools I Cook With: https://amzn.to/47KTh6J Some links are affiliate links, which means I may earn a small commission at no extra cost to you. --- Ingredients: 2 eggs 2 tablespoons milk (30 g) 2 tablespoons all-purpose flour (25 g) 2 tablespoons sugar (30 g) 1/2 tablespoon cornstarch (5 g) 1/2 teaspoon baking powder (3 g) 1/4 teaspoon cream of tartar (~1 g) — or 1 teaspoon lemon juice --- Key Tips: 1. Whip the egg whites thoroughly until they reach a glossy, almost stretchy consistency. For me, this takes about 5 minutes on medium speed (3 out of 5 on my mixer). If the egg whites are under- or over-whipped, the batter will spread and lose its shape. 2. Cook on the lowest heat on a preheated pan. If the heat is too high, the pancakes will deflate quickly. If you have a thermometer, aim for a pan temperature of 300–320°F (150–160°C). Extra Tips: 1. Make sure the pan is fully preheated for a few minutes before cooking. 2. You can place the egg whites in the freezer for 10 minutes before whipping to help stabilize them—just make sure they don’t freeze.