Sourdough Japanese Souffle Pancakes

• 1 lb 2 oz sourdough starter, fed the night before (active and fed at a 60% water/40% flour by weight)
• 2 tablespoons maple syrup
• 3 tablespoons oil
• 2 eggs, whites and yolks separated
• 1/2 teaspoon kosher salt
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract
• Butter, or cooking spray
• Maple syrup, for serving
• Confectioners’ sugar, finishing salt, berries, whipped cream, for serving (optional)
• Special equipment: 4 (3.5×1.5) inch deep pastry rings (check Amazon)

---

1. Liberally grease the inside of the rings (bottom and sides) using butter or spray.and place on a griddle or cast-iron pan. Pre-heat over low heat.
2. While the pan is heating, mix starter, syrup, oil, egg yolks, and salt until well combined.
3. Meanwhile, beat the egg whites until soft peaks form. Add the sugar and vanilla and continue whipping until stiff peaks form.
4. Mix in about 1/2 cup of the egg whites into the batter; then gently fold in the rest of the egg whites until incorporated. The batter should be fluffy.
5. Pour a scant 1/2 cup batter into each ring. Place a lid or bottom of a pan on top of the skillet or on top of the rings, and cook on very low heat until the top of the batter begins to dry, 3 to 6 minutes.
6. If you’ve greased sufficiently, you should be able to lift the rings leaving the pancake on the skillet. Flip the pancake and cook for 3 more minutes or so.
7. If the rings won’t separate easily from the pancake, use oven mitts and a spatula to flip the entire ring and pancake. If the pancake does not fill the ring, tap the pancake down into the ring until the other side rests on the skillet. Cook for 3 minutes or so. Separate from ring.