Grease your cookie cutter lightly with shortening and stick on a sheet of parchment paper.
Combine the milk and butter and microwave to warm. Microwave for 1 minute at 600 W if they're just out of the fridge. Let the residual heat dissolve the butter.
Preheat the oven to 180℃ with the cookie cutters inside (this prevents the batter from leaking when you're pouring them into the cookie cutter).
Separate the egg yolks and egg whites. Add all the sugar into the egg whites.
Whip the egg whites to make a meringue. Whip until stiff peaks form.
Whip the egg yolks until white and creamy.
Mix the melted butter and milk into the egg yolk and whip until it gets frothy.
Sift in the powder ingredients.
Using a whisk, mix lightly in cutting motion.
Add the meringue in 3 batches. Fold in lightly with a rubber spatula.
Keep on mixing to make the mixture fine and smooth, and break in large bubbles. When the batter becomes smooth, pour it into the hot mold.
Bake for 20 minutes at 180℃.
When done, take it out from the oven and drop from about a height of 20 cm to remove any trapped air.
Remove from the mold and serve while it's hot. Please enjoy the cake with whipped butter and maple syrup.
If you flip it over to serve, it's just like the pancakes served at posh cafes.
The insides are sooo fluffy, and really moist.
You can make 4 in 11 cm circular cookie cutters.
It goes really well with some runny fruit sauce. Also serve with ice cream.
You see here I've served the cake with tons of cherry confiture (Recipe ID: 1862837).
Such an amazing cake to serve with fruit sauce.
Or, simply with berries and chocolate sauce...
The shape stiffens a bit if you make it with 80 g cake flour.
And, if you make it with 100 g cake flour, it's really like those pancakes you see in cafes. Please make this cake to your liking.
Story Behind this Recipe
I was craving those famous soufflé pancakes you eat in a cafe, and so this is my attempt to recreate the dish. Although these pancakes are slightly sweetened, it actually makes quite a nice breakfast since they are pancakes after all. Or, you can try them with all sorts of flavors... This is my new favorite pancake recipe.
These pancakes will rise when baked, but they will shrivel slightly immediately after they're done. They won't shrink any more after that even when they've cooled down, so you can heat them up before serving. Whipped milk and other creams go well too, since these pancakes are quite fluffy.