Fluffy Japanese Soufflé Pancakes

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

46 ml whole milk

½ tsp pure vanilla extract

60 g cake flour (If you're using a cup measurement, please follow this method to measure. Otherwise, the amount of flour tends to be more than you need. You also can make homemade cake flour.)

4 g baking powder

52 g sugar

2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) (for greasing the pan)

60 ml water (for steaming)

subheading: For the Fresh Whipped Cream (optional):

120 ml heavy whipping cream

20 g sugar (not so sweet, but you can add more if you like)

subheading: For the Toppings:

1 Tbsp confectioners’ sugar/powdered sugar

fresh berries (strawberries, blueberries, etc)

subheading: maple syrup:

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

Note: Ingredients may have been altered from the original.

Directions at justonecookbook.com

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