Fluffy Japanese Soufflé Pancakes

Read the blog post notes above before starting—timing and temperature are critical.
Weigh your ingredients with a kitchen scale for best results. Click the Metric button above for weights. If you don't have a scale, here's how to measure flour with a measuring cup so you don't scoop too much: Fluff the flour with a spoon, sprinkle it into the measuring cup, and level it off.
Use a 12-inch nonstick frying pan with lid or an electric or cast iron griddle with lid to cook 3 pancakes at once. It‘s also helpful to have an infrared thermometer gun to check the temperature of the pan.
Mix and cook one batch of batter at a time, or the batter will deflate if it sits too long. Use multiple nonstick frying pans or a griddle if you double or triple the recipe.
Gather all the ingredients.

Fill a large bowl halfway with ice cubes and water. Nest a clean, dry medium bowl on top and add ½ cup heavy (whipping) cream and 1½ Tbsp sugar.
Nami's Tip: The ice bath keeps the fat firm in the cold cream. This helps trap air so the whipped cream doesn't separate.
Whisk on high speed to medium-firm peaks: The cream mounds and holds its shape, with tips that curl rather than flop. Chill it in the fridge until ready to serve.

Separate the yolks and whites of 2 large eggs (50 g w/o shell) in different bowls. Put the bowl of egg whites in the freezer for 15 minutes.
Nami's Tip: Read why we partially freeze the egg whites in 2 Tips to Make Perfect Meringue (Egg Whites).
Add 1½ Tbsp whole milk and ¼ tsp pure vanilla extract to the egg yolks. Whisk by hand until pale, thick, and frothy.
Sift ¼ cup cake flour and ½ tsp baking powder into the bowl.
Do not overmix. Whisk just until the batter comes together.

After 15 minutes, beat the half-frozen egg whites with a hand mixer or stand mixer on medium.
When they turn frothy and opaque, gradually add 2 Tbsp sugar, one-third at a time. Increase the mixer speed to high (Speed 10) and beat vigorously until stiff peaks form, about 2 minutes. See how to check in the next step.
Be careful not to overbeat, or the meringue will become stiff and grainy and won't incorporate into the batter.
Nami's Tip: If using a stand mixer, pause beating when the meringue is almost done. Detach and use the whisk attachment to hand-mix the looser egg whites near the bowl's edge into the stiffer whites near the center until the texture is homogenous. Reattach the whisk and continue beating.
Pull up the beaters or whisk to check for stiff peaks. The meringue should hold a firm peak pointing straight up or with tips that fold over slightly. It will look glossy.
Heat a large nonstick frying pan to 300ºF (150ºC) over the lowest heat. Lightly brush with 1 Tbsp neutral oil, then blot with a paper towel to leave a thin, even film.
Nami's Tip: A clean pan is the key to an even golden color.

Add one-third of the meringue to the egg yolk mixture. Whisk by hand until homogenous.
Nami's Tip: Don’t worry about breaking air bubbles at this stage.
Add half the remaining meringue to the egg yolk mixture and gently fold them with a hand whisk without deflating the air bubbles.
Nami's Tip: See why we use a whisk instead of a silicone spatula in 2 Tips to Make Perfect Meringue (Egg Whites).
Transfer the egg yolk mixture into the meringue bowl. Fold the two mixtures together until homogenous, taking care not to deflate the air bubbles.

Cook 3 pancakes at once. Working one at a time with the pan held at 300ºF (150ºC) over low heat, scoop the batter into the pan in a tall mound and stack a second scoop on top. Repeat for the remaining 2 pancakes.
Check the surface of each pancake—it should look slightly dry. Mound one more scoop of batter on each, piling it high.
Nami's Tip: You should have at least three scoops left in the bowl.
Pour 1 Tbsp water into the open spaces in the pan, cover with the lid, and start a timer for 6–7 minutes.
Nami's Tip: The steam keeps the pancakes moist while cooking. The suggested cook time is a guideline, and actual time depends on the frying pan's temperature.
At the 2-minute mark, uncover and mound a final scoop of batter onto each pancake. If the water has evaporated, add a small splash. Re-cover and continue steaming until the timer goes off.

Slide an offset spatula under one pancake and lift it slowly. Pull it slightly to one side to create a gap, then use a rolling motion to flip it.
Nami's Tip: The pancake moves easily when it's ready. If the pancake is stuck, let it firm up a bit, then try again. If you force it, the pancake will crack.
Flip the remaining pancakes using the same rolling motion. Work quickly but carefully.
Add 1 Tbsp water to the empty spaces in the pan and cover. Set the timer for 4–5 minutes and cook the other side on the lowest heat.
Once the bottoms are golden brown and the pancakes feel set when gently pressed, transfer to serving plates.