Fluffy Japanese Soufflé Pancakes

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.

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Directions at justonecookbook.com

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