Fluffy Japanese Souffle Pancakes スフレパンケーキ

2 large eggs

1 ½ Tbsp whole milk (22 g)

¼ tsp pure vanilla extract

¼ cup cake flour (30 to 34 g; 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.)

½ tsp baking powder (2 g)

2 Tbsp sugar (25 g)

1 Tbsp neutral-flavored oil (vegetable, canola, etc) (for greasing the pan)

2 Tbsp water (for steaming)

subheading: Fresh Whipped Cream (optional):

½ cup heavy (whipping) cream (120 ml)

1 ½ Tbsp sugar (20 g)

subheading: Toppings:

1 Tbsp confectioners’ sugar/powder sugar

Directions at justonecookbook.com

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