I’ve been trying to perfect Japanese souffle pancakes.
This was my first trial.
This was my last trial.
I thought the last one was pretty close to what I was looking for, but then when I tried again last weekend, I realized I still had a long way to go.
Now, this (photo above) is the most recent trial.
This one is significantly better than the previous ones in so many ways, but mostly the texture and the height.
What did I do differently this time?
Well, I asked Terry to combine the whipped egg whites and the other part of the batter.
He was always telling me to be gentle and not to mix it too much.
So this time I just gave him the bowl.
Apparently, he did a wonderful job!
Look, how much height they gained this time!
They are also much softer than the previous ones. 
Can you tell from this picture that it’s super light?
Well, we are definitely on the right path to a perfect souffle pancake.
Next time we (yes, it has become our team project!) are thinking of cooking them at a slightly higher temperature.
Yep. We are not done yet!
Again, I used the same recipe (in Japanese).
Addendum: Check out our our success version.
