These Japanese-style souffle pancakes are thick, airy rounds made from a batter whipped with plenty of egg white and gently cooked until they jiggle on the plate. What makes BeanFish’s version distinctive is how they treat them like a full breakfast, pairing the pancakes with mini taiyaki filled waffles and playful egg accompaniments for a mix of sweet and savory. The texture leans more toward a soft, custardy interior than a typical American flapjack, while the top stays lightly browned and barely crisp. Diners frequently note that they take extra time to prepare but consider the cloudlike texture and whimsical plating worth the wait.