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Japanese soufflé pancake gaining popularity in US, yet origin story begins in Hawaii 15 years ago

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Japanese soufflé pancake gaining popularity in US, yet origin story begins in Hawaii 15 years ago

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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.

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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.

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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)

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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?

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“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. 

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“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.”

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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.

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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.

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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)

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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.

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“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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Alaska

Senators express skepticism about passing Alaska LNG bill before session’s end

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Senators express skepticism about passing Alaska LNG bill before session’s end


Sen. Bill Wielechowski, D-Anchorage, Senate President Gary Stevens, R-Kodiak, and Sen. Cathy Giessel, R-Anchorage, talk to the media after Dunleavy’s 2024 State of the State address in Juneau. (Sean Maguire/ADN)

Facing pressure from Alaska Gov. Mike Dunleavy to quickly finalize a bill to support the Alaska LNG megaproject, key members of the Senate on Tuesday expressed skepticism that they’ll finish the task before the session ends later this month.

Senate President Gary Stevens told reporters that he doesn’t think the lawmakers can finalize a bill by May 20, which could open the door to an immediate special session, or whenever the governor chooses to call one.

Senators are being asked to move quickly, creating the possibility of unexpected outcomes if a bill is passed now, said Stevens, a Kodiak Republican.

“There’s a lot of work yet to do, and I think you’re seeing the concern around this table of the mistakes we could easily make,” he said during a press conference alongside other leaders of the Senate Majority.

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The concerns came one day after Dunleavy urged lawmakers in both chambers to quickly pass a bill to give the LNG developer Glenfarne a substantial property tax break, so North Slope gas can be delivered to Southcentral Alaska and overseas to large Asian buyers.

The governor argued Alaska LNG will generate billions of dollars in production taxes, gas royalties and other revenues, create thousands of jobs, lower energy costs and resolve a looming shortage of locally produced gas.

Dunleavy indicated that the Senate and House resources committees burdened the bill he introduced in March with excessive costs that would block the project. Although Dunleavy floated the idea of introducing his bill early in the session, he didn’t formally introduce it until March.

Those committee substitutes would sharply increase the alternative volumetric tax the governor had proposed to tax natural gas shipments in order to bring in more state revenue. That new “alternative volumetric tax” would replace the state’s property tax for the project.

Dunleavy said he will only support a bill that allows the project to receive financing to move forward. He said he would call a special session if a bill he doesn’t think makes the project workable fails to pass the Legislature.

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Members of the Senate Resources Committee said Tuesday they lack a clear picture of the important financial details they need to determine what size of tax break the project should receive, if any.

Some of the missing pieces, they say, include a recent update to the project’s $46 billion price tag, a figure that’s been around for more than a decade, and a better understanding of the estimated cost of gas to Alaska ratepayers.

Before the project can receive a tax reduction, the developer needs “to help us with this bill, giving us actual numbers so that we can credibly set a realistic AVT, alternative volumetric tax,” said Sen. Cathy Giessel, R-Anchorage and chair of Senate Resources.

Adam Prestidge, with project developer Glenfarne, told Senate Resources on Tuesday morning the company can share financial details with lawmakers if the state takes a stake in the project, under confidentiality agreements or confidential executive sessions.

He said that publicly releasing the project’s cost estimate would put the project at a competitive disadvantage at a time when it’s negotiating agreements with contractors for work, and purchase agreements with entities that would buy and sell the gas, he said.

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In such cases, he’s seen the “counterparty try to back calculate what they think the cost of the product is that we’re selling, using what they’ve seen as public information, and it creates a real challenge for being able to commercialize the product,” he said.

Giessel said confidential agreements are problem for lawmakers.

“Confidential executive sessions put us at a real disadvantage because now we have to craft a bill based on what you’ve told us privately, and yet we can’t tell the public what those numbers are,” she said. “It doesn’t work very well.”

Sen. Bill Wielechowski, D-Anchorage, and vice chair of Senate Resources, said he won’t vote on a bill that could remove potentially $1 billion in annual property tax revenue — referring to Dunleavy’s original version — without having solid numbers on the project.

“From my perspective, this bill should not go to the floor because, me personally, I don’t want to commit generations of Alaskans to billions of dollars in tax breaks without firm numbers,” he said.

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Tim Fitzpatrick, a spokesperson with Glenfarne, said in a statement Tuesday that “the state, along with other potential investors, will have the information needed to make an informed investment decision.”

“The state has no financial risk in Alaska LNG and as testimony has made clear, publicly releasing sensitive cost information harms the project’s competitive position and ability to deliver reliable, low-cost energy for Alaskans,” he said.

“Alaska is rapidly running out of reliable, affordable energy, and state and local policymakers and the legislature’s own consultants have highlighted the need for tax reform for over a decade, during which no project has progressed,” he said.





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Arizona

Defensive lapse, walks cost Pirates in shutout loss to Arizona

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California

Contributor: California law limiting bail is clear. Will judges keep ignoring it?

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Contributor: California law limiting bail is clear. Will judges keep ignoring it?


Gerald Kowalczyk tried to buy a hamburger with credit cards he found on the floor. Then, while presumed innocent, he spent months in a California jail — not because a judge determined he was dangerous, not because he threatened anyone, but because the court set bail at $75,000 for a man who couldn’t afford it, then simply denied bail altogether, in defiance of the law. Last week, the California Supreme Court unanimously said no more. The court held that pretrial liberty is the norm; incarceration before conviction for any crime is the rare, carefully limited exception. If courts choose to condition freedom on a monetary payment it “must” be “an amount that is reasonable.”

For years, California courts ran an unconstitutional shadow detention system. The mechanics were straightforward: Set bail at an amount the defendant cannot pay and the result is the same as ordering detention outright. As the court explained in its Kowalczyk ruling, pretrial detention requires strong evidence of a serious charge and “clear and convincing evidence establishing a substantial likelihood that the defendant’s release would result in great bodily harm to others.” Instead, as Justice Joshua P. Groban explains in concurrence, courts have used money bail to detain poor people accused of nonviolent offenses with “devastating repercussions for their employment, education, housing, access to public benefits, immigration status, and family stability.”

This wasn’t a bug. It was the system.

Last week’s ruling closes that loophole — unambiguously and unanimously. Courts can no longer use unaffordable bail as a backdoor detention order. Where detention isn’t authorized, bail must be set at an attainable amount, based on the defendant’s actual circumstances. The ruling builds directly on the Humphrey precedent from 2021, a California Supreme Court decision that first held wealth-based detention unconstitutional and a case I helped bring.

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I know how hard these victories are to win. I also know how easily they can be ignored.

Even after Humphrey was decided, across Santa Clara, San Mateo and Alameda counties, judges asked about a defendant’s financial circumstances exactly once out of nearly 250 observed cases. In more than 95% of hearings, judges cited no legal standard at all when ordering detention. More than 90% of people jailed pretrial were charged with offenses that didn’t even qualify for detention under the California Constitution: shoplifting, driving without a license, vandalism. These findings came from Silicon Valley De-Bug, a community organization whose members spent years watching what happens in arraignment courtrooms.

The system didn’t follow the rules set out in Humphrey. We must ensure the system makes good on the unanimous ruling in Kowalczyk.

Start with public defense. California is one of just two states that contributes no funding to trial-level public defense, leaving the 58 counties with no state standards or oversight. The result is a patchwork of wildly unequal and inadequate representation. Last week’s ruling requires courts to make individualized findings about flight risk, public safety, alternative release conditions and ability to pay — which means defense attorneys must be present at or before arraignment, prepared to make ability-to-pay arguments, demand findings and challenge unaffordable bail on the record. In counties where public defenders carry caseloads of 100 or more, that is not happening. It cannot happen without resources.

Then there is the question of alternatives. The ruling requires judges to consider conditions of release — drug treatment, check-ins, social services referrals, in serious cases ankle monitoring — before resorting to money bail or detention. But these options exist only where counties have invested in pretrial services outside of law enforcement, programs such as San Francisco’s Pretrial Diversion Project. Most haven’t. A constitutional right to alternatives is hollow without alternatives for judges to choose from.

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Finally, the Judicial Council, which makes policy for California courts, should establish monitoring standards, reporting requirements and training protocols that ensure courts no longer impose unnecessary or unconstitutional pretrial incarceration.

Kenneth Humphrey spent 250 days in jail for $5 and a bottle of cologne. Gerald Kowalczyk spent months inside for a hamburger. Behind each of them are tens of thousands of Californians who spent similar time behind bars unjustly, who lost jobs and homes and custody of their children, because the system treated their poverty as grounds for imprisonment.

The Supreme Court has now said clearly what our Constitution has since 1849: Pretrial liberty is the norm. Pretrial detention is the carefully limited exception. There is a good reason for the presumption of innocence: 1 in 3 California arrests does not lead to any conviction, and upending people’s lives by jailing them pretrial is so destabilizing it actually increases future crime.

Let’s ensure this presumption of innocence means something in practice if you, or your loved one, need it.

Chesa Boudin is the former district attorney of San Francisco and the executive director of the Criminal Law & Justice Center at UC Berkeley School of Law.

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