There's no flipping required.
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Much like my relationship with my sweet chain-smoking neighbor who occasionally kidnaps my cat when I’m out, my relationship with soufflés is complicated. My first memory of this ethereal dessert—a fond one—took place in a brasserie where my family often went for special occasions.
A more recent and terrible memory that I have come to associate soufflés with took place in a restaurant where I was working as a pastry cook a few years ago. One night during dinner service, I’d piped soufflés in a hundred little glass coffee cups waiting to be baked and, klutz that I am, I dropped a glass, and shattered pieces fell all over the soufflés.
But those Instagram-famous pancakes convinced me that there’s an easier way to soufflé. Soufflé pancakes are popular in Japan and South Korea, where they are usually individually portioned and poured into small cake rings, which gives the pancakes something to hold on to as they rise. But with that method, knowing when and how to flip the pancakes without deflating them can be tricky and requires practice. On a Sunday morning, I just don’t want the challenge.
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