Fluffy Japanese Soufflé Pancakes

6 large eggs (50 g each w/o shell)

4.5 Tbsp whole milk

0.75 tsp pure vanilla extract

0.75 cup cake flour (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. You also can make homemade cake flour.)

1.5 tsp baking powder

6 Tbsp sugar

3 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) (for greasing the pan)

6 Tbsp water (for steaming)

subheading: For the Fresh Whipped Cream (optional):

1.5 cup heavy (whipping) cream (36% or more milkfat)

4.5 Tbsp sugar (not so sweet, but you can add more if you like)

subheading: For the Toppings:

3 Tbsp confectioners’ sugar/powdered sugar

fresh berries (strawberries, blueberries, etc)

subheading: maple syrup:

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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