Will it be good old-fashioned American pancakes or their trendy, sky-high Japanese rivals? The battle for brunch is over before it even begins, thanks to this easy-to-make, feathery-light compromise drafted by Chef John. Egg whites are folded into the yolk batter base per the Japanese technique, but everything that follows is a breeze - no special pancake rings needed. You'll cook these up just like regular pancakes and enjoy them as such - dense and satisfying, but lifted to new heights! Get the recipe for American-Style Souffle Pancakes.