West
Japanese soufflé pancake gaining popularity in US, yet origin story begins in Hawaii 15 years ago
As the Japanese soufflé pancake has grown in popularity amid the recent U.S. expansion of a Canadian-headquartered dessert café, its origin can be traced to a Hawaiian restaurant and its pancake-averse chef.
Nathan Tran is proprietor and general manager of the Cream Pot, a popular breakfast and brunch spot for Japanese tourists and Hawaiian residents in the Waikiki neighborhood on the south shore of Honolulu.
There, Chef Tran routinely prepares his signature dish – the one that brought him internet fame and made the Cream Pot a destination. But it wasn’t always like that, Tran told Fox News Digital in a Zoom interview with his restaurant as a backdrop.
‘SCRAMBLED PANCAKES’ CAUSE VIRAL STIR ON SOCIAL MEDIA: ‘THIS IS A CRIME’
Tran’s intent, when he first opened the Cream Pot in 2008, was to serve up a brunch menu of sweet entrées such as crêpes and “pain perdu” (French-style French toast) and other savory dishes. Absent from the menu, however, were pancakes.
“We never had pancakes on the menu because we didn’t want to make anything that we didn’t like eating ourselves,” Tran said. “I wasn’t too fond of typical pancakes … They were just not for me.”
A Japanese soufflé pancake is pictured. Nathan Tran, who opened the Cream Pot restaurant in Hawaii in 2008, discussed with Fox News Digital how he created the concept of the Japanese soufflé pancake. (iStock)
But within the first six months of business, it became apparent there was an interest in pancakes, especially among Japanese customers, Tran said.
When customers learned it was the only typical breakfast dish missing from the menu, “they would do a 180 [degree] U-turn and go away,” Tran recalled.
“We do it the classic way in terms of the ingredients.”
Unwilling to “sell out” and give in to making pancakes, Tran, who is of Japanese descent, decided to combine his love of soufflés and his interest in sweets into a dish that would appeal to both his sensibilities and the pancake crowd.
DO YOU LIVE IN A PANCAKE STATE OR A WAFFLE STATE?
“I thought a great idea would be to do a freestanding souffle with a twist so it kind of resembles the looks of a pancake,” Tran said.
Cream Pot owner and chef Nathan Tran is shown at his restaurant in Hawaii while speaking to Fox News Digital via Zoom video. (Fox News Digital)
“A pancake is essentially a quick bread, but a classic souffle doesn’t really have any flour in it. So, we do it the classic way in terms of the ingredients.”
And with that, the soufflé pancake was born.
Birth of a breakfast soufflé
Tran shared with Fox News Digital how he makes the soufflé pancake at his restaurant.
“There’s no flour in ours,” Tran said. “It gets its rise from meringue and some custards and creams and cheeses.”
It’s also gluten-free, Tran revealed, “but we don’t advertise it that way.”
Cream Pot owner and chef Nathan Tran says he created the Japanese soufflé pancake because he’s always liked sweets and didn’t particularly care for pancakes, although his customers did. At right, one of his creations. (Fox News Digital/Nathan Tran)
“With ours, we make some custards that we blend in with some cheeses,” Tran said.
“And then with the meringue, we mix it, blend it and we fold it, and then we’ll put it onto a skillet or a flat iron. And we’ll sear it on both sides first to get its shape, and then we’ll bake it. And then we bake it to a certain point where the inside’s just cooked but still soft and custardy like an actual soufflé.”
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Each soufflé pancake is about 70% baked, Tran said.
“We leave it and then right before we serve it, we’ll bake it again to get the maximum rise on it,” he said. “They’ll deflate if you leave them sitting too long.”
The soufflé pancake that he makes, said Tran (not pictured), gets its rise “from meringue and some custards and creams and cheeses.” (iStock)
‘Just advertising on a chalkboard’
In the beginning, Tran said, “we were just advertising on a chalkboard. And slowly people started ordering them.”
As Tran explained it, his creation soon caught the attention of a Japanese magazine profiling breakfast places in Hawaii. From then on, Tran said, the international and national media took notice of this “really interesting-looking item because it was nice and thick and fluffy and soft-looking.”
Eventually, Tran was approached by Japanese companies looking to partner or franchise with him.
“A pancake is essentially a quick bread, but a classic soufflé doesn’t really have any flour in it,” said Tran. “So, we do it the classic way in terms of the ingredients.” (iStock)
“I just wanted to keep it boutique and keep it small,” Tran said. “I didn’t want to be involved with something like that. I knew it’s just going to go out of control in terms of the quality and stuff like that. So, I just stayed away from it.”
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There was also plenty of interest from others looking to replicate the soufflé pancake, Tran said.
“A lot of people started coming and trying to study the product,” he said. “It was funny.”
Soufflé pancake goes mainstream
Almost a decade after Tran debuted his dish in Hawaii, Benson Lau created his own rendition of the soufflé pancake more than 4,000 miles away in Canada.
Lau founded Fluffy Fluffy – known internationally as Fuwa Fuwa – in 2018, a year after studying pastry in Tokyo.
Lau said he is self-taught in the art of the soufflé pancake.
Benson Lau is founder of Fluffy Fluffy, North America’s largest dessert soufflé café, its website claims. “I didn’t learn from anyone,” Lau said. (Fluffy Fluffy)
“I didn’t learn from anyone,” he told Fox News Digital in a telephone interview.
Two years after the first Fluffy Fluffy opened in Toronto, the business began franchising outside of Canada and eventually expanded into the U.S., becoming North America’s largest dessert soufflé café, according to its website.
The first Fluffy Fluffy in the U.S. opened in Orlando last year and its newest U.S. location in Miami opened last month. Besides Florida, there are also Fluffy Fluffy locations in California, Texas and Georgia.
Fluffy Fluffy’s version of the soufflé pancake is “fun and authentic,” a sort of balance between the East and the West, Lau said.
“I basically tested the recipes over 1,000 times,” Lau said, to find the right “balancing texture between a pancake and a soufflé.”
Lau said Fluffy Fluffy’s soufflé pancakes are “made with egg whites and very low sugar.”
Fluffy Fluffy is a dessert soufflé café that offers the classic soufflé pancake and variations such as the tiramisu soufflé pancake. (Fluffy Fluffy)
He said many Fluffy Fluffy customers come in the middle of the day to “enjoy a bite of happiness.”
There are various menu options, too, including the matcha tiramisù and blueberry cheese soufflé pancakes.
For more Lifestyle articles, visit www.foxnews.com/lifestyle
Back in Hawaii, Tran remains focused on his day-to-day duties at the Cream Pot, aware of the craze surrounding his creation but seemingly unmoved by it all.
Tran said he doesn’t have any regrets about his decision.
“I make enough money,” he said. “I’m not trying to become some tycoon or something like that. It’s not my thing.”
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Hawaii
Everyone Says Oahu’s Overcrowded. We Drove 20 Minutes Past Haleiwa And Found Beautiful Empty Beaches
Most visitors think Oahu’s North Shore stops at Haleiwa because that is where traffic builds to pandemonium, where beach parking fills earlier than you can imagine, and where sitting in your car between the familiar lineup of surf breaks and food trucks largely defines the experience. Once people have crawled through and found a place to stand at Waimea or Sunset, the mental box gets checked, and the car points back toward Honolulu fast, as if everything worth seeing has already been seen. But it hasn’t.
Instead of turning around at Haleiwa, we continued west on Farrington Highway and watched the storefronts fall away in the rearview mirror. The line of rental cars thinned fast as the road narrowed and the mountains got closer to the pavement. On the ocean side, long stretches of sand opened up, and within a few miles, we were seeing more wind in the ironwood trees than cars on the road or people on the beach.
Most visitors leaving Haleiwa head east toward Sunset Beach and Pipeline, where traffic stacks up endlessly and parking lots overflow. We went the other way. Out toward Mokuleia, the commercial North Shore disappears fast, and what replaces it is space. There are no visitors circling for stalls and no steady lines at food trucks. You can pull over without searching for the one open spot in a packed lot, and entire sections of beach sit quietly without the usual cluster.
Dillingham Airfield and the working North Shore.
One of the first landmarks after Mokule’ia Beach (which we will write about soon) is what most people still call Dillingham Airfield, though its official name is Kawaihapai Airfield. It is owned by the U.S. Army and managed by the State of Hawaii Department of Transportation under a 50-year lease, and it has been operated as a military installation since the 1920s, with HDOT taking over management in 1962. HDOT leases 272 acres of the 650-acre Dillingham Military Reservation and operates the single 9,000-foot runway, with the civilian side used heavily for gliders and skydiving while the Army retains first priority for air/land operations and uses the field for helicopter night-vision training.
As we drove past, it did not feel like a visitor attraction at all, even though you can spot the roadside signs for glider rides and skydiving. A small single-engine plane rolled down the runway and lifted off against the Waianae Mountains, then a glider followed, towed upward before separating and moving almost silently above the coastline. It is one of those North Shore scenes that makes you slow down without thinking about it, because it looks like real working Oahu rather than the marketed version, with runway, mountains, and open water all in the same frame and very few people around to make it feel like a production.
Camps that have been here for generations.
Close to the airfield are two oceanfront camps that rarely enter any typical Oahu visitor’s plans. The first is Camp Mokuleia, which sits along the shoreline and is owned by the Episcopal Church. If you’re not on a retreat, you can rent a campsite or tentalo on the beach. A little farther west is YMCA Camp Erdman, which opened in 1926 and is approaching its 100th anniversary, still renting oceanfront cabins and yurts to the public.
The accommodations are straightforward, with sand steps away from the doors and long views of the horizon. This is not a resort strip, and you won’t find any valet stands or infinity pools. Families gather around grills, kids move freely between cabins and the beach, while the ocean feels part of the daily backdrop more than it is an Instagram photo opportunity.
Camp Mokuleia tentalos start at $100 a night. Camp Erdman yurts and cabins range from $250-$450 per night for up to 6 guests. For context, the average vacation rental in the Mokuleia area lists above $500 a night.
The shoreline here is not known for calm, protected swimming, and currents can be strong without lifeguard towers stationed every few hundred yards. The beach also has a lot of coral, which keeps swimmers more limited than some other beaches. And that fact alone keeps casual beach traffic lighter, and it helps explain why this stretch feels so different from busier Oahu North Shore stops. The camps and the character of the water belong to the same landscape, shaped more by geography than by commercial branding.

Where the pavement ends.
Eventually, Farrington Highway reaches a gravel lot where the pavement stops and a locked gate marks the entrance to the Mokuleia section of Kaena Point State Park. There is no visitor center funneling people through an entrance plaza. Instead, there is open sky, steady trade winds, and a handful of parked cars facing a dirt road that continues on foot toward the westernmost tip of Oahu, where you can meet the road that comes from the other side. This is truly a part of Oahu that most visitors never see.
Hikers follow the old railroad route for roughly 2.7 miles to Kaena Point itself, where seabirds nest behind protective fencing and monk seals are sometimes seen along the shore. The trail is exposed, hot, and largely flat, with no services and little shade, which naturally limits casual foot traffic. Consider not trying it in the middle of the day. But, standing at the end of the paved road, with the Waianae Mountains behind you and nothing but raw coastline ahead, feels less like arriving at any Oahu attraction and more like standing at the literal end of the island.
What stood out most was how little competition there was for space. There were only a few cars in the lot when we arrived, and long portions of the beach were untouched compared with the chaotic churn nearby at Haleiwa. It was a bit windy, the mountains anchored one side of the horizon, and the coastline extended westward without any indication that you were sharing it with scattered other people.
If you have been to the North Shore more than once and believe you have already seen it, have you ever kept driving past Haleiwa until the pavement runs out? It’s worth the drive.
Photo Credits: © Beat of Hawaii at Kaena Point State Park, Oahu.
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Idaho
Gas prices expected to exceed $3 as the Iran conflict prompts supply shortages
BOISE, Idaho — AAA is warning Idaho gas consumers that pump prices will likely rise as the conflict in Iran disrupts oil and gas supply chains worldwide.
The ongoing turmoil in the Middle East will likely push the price for a gallon of regular gasoline past the $3 mark over the coming days.
“On one hand, the crude oil market had time to account for some financial risk in the Middle East as forces mobilized, but a supply shortage somewhere affects the global picture,” says AAA Idaho public affairs director Matthew Conde. “If tankers can’t move products through the region, there could be ripple effects.”
On Monday, March 2, the average price for a gallon of regular gasoline is $2.97, reports AAA, which is 12 cents more expensive than it was a month ago but 20 cents less than this time last year.
State / Price: 1 gallon of regular gasoline
- Washington / $4.37
- Oregon / $3.92
- Nevada / $3.70
- Idaho / $2.97
- Colorado / $2.89
- Montana / $2.82
- Utah / $2.74
- Wyoming / $2.73
In terms of the most expensive fuel in the nation, Idaho currently ranks #14. However, buying a gallon of regular gas in neighboring states such as Oregon and Washington could cost a whole dollar more. In contrast, gas prices in Utah, Montana, and Wyoming are anywhere between 15 to 24 cents cheaper than fuel in the Gem State.
Montana
Apparent AI Glitch in Filing by Montana Public Defender, Recent Congressional Candidate
Everyone makes mistakes, even experienced professionals; a good reminder for the rest of us to learn from those mistakes. The motion in State v. Stroup starts off well in its initial pages (no case law hallucinations), but is then followed by several pages of two other motions, which I don’t think the lawyer was planning to file, and which appear to have been AI-generated: It begins with the “Below is concise motion language you can drop into …” language quoted above.
Griffen Smith (Missoulian) reported on the story, and included the prosecutor’s motion to strike that filing, on the grounds that it violates a local rule (3(G)) requiring disclosure of the use of generative AI:
The document does not include a generative artificial intelligence disclosure as required. However, page 7 begins as follows: “Below is concise motion language you can drop into a ‘Motion to Admit Mental-Disease Evidence and for Related Instructions’ keyed to 45-6-204, 45-6-201, and 4614-102. Adjust headings/captions to your local practice.” Page 10 states “Below is a full motion you can paste into your pleading, then adjust names, dates, and styles to fit local practice.” These pages also include several apparent hyperlinks to “ppl-ai-file-upload.s3.amazonaws,” “ppl-ai-fileupload.s3.amazonaws+1,” and others. The document includes what appears to be an attempt at a second case caption on page 12. It is not plausible on its face that any source other than generative AI would have created such language for a filed version of a brief….
There’s more in that filing, but here’s one passage:
While generative AI can be a useful tool for some purposes and may have greater application in the future, when used improperly, and without meaningful review, it can ultimately damage both the perception and the reality of the profession. One assumes that Mr. Stroup has had, or will at some point have, an opportunity to review the filing made on his behalf. What impression could a review of pgs. 12-19 leave upon a defendant who struggles with paranoia and delusional thinking? While AI could theoretically one day become a replacement for portions of staff of experienced attorneys, it is readily apparent that this day has not yet arrived.
The Missoulan article includes this response:
In a Wednesday interview, Office of Public Defender Division Administrator Brian Smith told the Missoulian the AI-generated language was inadvertently included in an unrelated filing. And he criticized the county attorney’s office for filing a “four-page diatribe about the dangers of AI” instead of working with the defense to correct her mistake.
“That’s not helping the client or the case,” Smith said, “and all you are doing is trying to throw a professional colleague under the bus.”
As I mentioned, the lawyer involved seems quite experienced, and ran for the Montana Public Service Commission in 2020 (getting nearly 48% of the vote) and for the House of Representatives in Montana’s first district in 2022 (getting over 46% of the vote) and in 2024 (getting over 44%). “Его пример другим наука,” Pushkin wrote in Eugene Onegin—”May his example profit others,” in the Falen translation.
Thanks to Matthew Monforton for the pointer.
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