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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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