Can someone clarify piping? Is it like a cone shape? Confused about comment not to layer the batter. Not sure how you make a cone shape without layering? thanks!
These worked out absolutely perfect. I'm a professional chef and followed the recipe. Game changer, it will be hard to go back to "normal" pancakes as the method is so simple and the result is spectacular. Follow the recipe closely and take note of ALL the details...you will be rewarded!
Flour to liquid ratio is way off. Batter just becomes one goopy mess. I'd follow Japanese souffle recipes from an actual Japanese chef on YouTube - they usually call for way less eggs and milk.