Japanese Soufflé Pancakes スフレパンケーキ

2 large eggs (50 g each w/o shell)

1½ Tbsp whole milk (I haven‘t tried reduced-fat, low-fat, nonfat, or plant-based milk for this recipe as I believe the batter will be too thin to make souffle pancakes)

¼ tsp pure vanilla extract

¼ cup cake flour (weigh your flour or use the “ fluff and sprinkle“ method and level it off; you can make homemade cake flour)

½ tsp baking powder

2 Tbsp sugar

1 Tbsp neutral oil (for greasing the pan)

2 Tbsp water (for steaming)

subheading: For the Fresh Whipped Cream (optional):

½ cup heavy (whipping) cream

1½ Tbsp sugar (add more if you like it sweeter)

subheading: For the Toppings:

1 Tbsp confectioners’ sugar

fresh berries (strawberries, blueberries, etc.)

subheading: maple syrup:

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer