Fluffy Japanese pancakes soufflé

Jiggly Japanese soufflé pancakes technique. Batter: separate eggs, whip whites to stiff peaks with sugar. Fold gently into yolk mixture (flour, milk, baking powder). Cook: 1. Low heat, use ring molds (3-inch). 2. Pile batter high in molds. 3. Add water to pan, cover with lid (steam). 4. Cook 7 minutes per side. Result: 2-inch tall, wobbling texture. Serve: butter, maple syrup, powdered sugar, berries. Keys: gentle folding, low heat, steam. Explain meringue structure and steam's role in rise.