Japanese Soufflé Pancakes
The secret to high-rise soufflé pancakes is all about speed and temperature: Cold egg whites whip more slowly than room temperature ones, but they form stronger, more uniform bubbles, and whipping them on medium speed incorporates more air. Finally, piping the batter in one swift pass allows you to create more height from the beginning without overcooking each pancake.
To make one giant soufflé pancake: Grease a 3-quart multicooker insert with softened butter. Fill with half the batch of batter, and smooth top. Cover and cook on Cake function until top is set, about 35 minutes. Use a small offset spatula to loosen sides of pancake. Invert onto a serving platter.