https://www.copymethat.com/r/3nTOZ4lLe/fluffy-japanese-souffle-pancakes/
132139009
9bGqj6j
3nTOZ4lLe
2024-09-01 03:12:25
Fluffy Japanese Soufflé Pancakes
![](https://cdn.copymethat.com/media/fluffy_japanese_souffle_pancakes_suhurep_20240121175045186081fkgt7.jpg)
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Ingredients
- 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.
- Cook Mode Prevent your screen from going dark
Steps
Directions at justonecookbook.com
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