Fluffy Japanese Soufflé Pancakes
Before cooking
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Steps as written in the recipe card.
24 steps2 min
Ingredient prep checklist
- Sugar: 1½ Tbsp sugar ((or more, to taste))
Read the blog post carefully for tips before starting—timing and temperature are critical. Use a 11–12-inch (28–30 cm) nonstick frying pan with lid or an electric nonstick griddle with lid to cook 3 pancakes at once. It‘s also helpful to have an infrared thermometer gun to check the temperature of the pan. Cook one batch of batter at a time, or the batter will deflate if it sits too long. Use multiple nonstick frying pans or a griddle if you double or triple the recipe. Gather all the ingredients. Use a kitchen scale for accuracy (switch to Metric above) or learn how to measure flour with a measuring cup.
References
This step uses
- ¼ cup cake flour
Full ingredient reference
- 2 large eggs (50 g each w/o shell)
- 1½ Tbsp whole milk ((see end Notes))
- ¼ tsp pure vanilla extract
- ¼ cup cake flour
- ½ tsp baking powder ((see end Notes))
- 2 Tbsp sugar
- 1 Tbsp neutral oil ((for the pan))
- 2 Tbsp water ((for steaming))
- ½ cup heavy (whipping) cream
- 1½ Tbsp sugar ((or more, to taste))
- 1 Tbsp confectioners’ sugar
- fresh berries ((strawberries, blueberries, etc.))
- maple syrup