More ▾
Fluffy Japanese Soufflé Pancakes
3 pancakes (1 serving)
| prepPreheat nonstick frying pan to 300°F / 150°C over lowest heat | ||||||
| prepFill large bowl halfway with ice cubes and water; nest medium bowl on top | ||||||
| ½ cup / 120 ml heavy whipping cream | Whip cream to medium-firm peaks | Steam 6–7 min at 300°F / 150°C, covered | Flip & steam other side 4–5 min | Top with berries, cream & sugar; serve | ||
| 1½ Tbsp sugar | ||||||
| 2 large eggs (50 g each w/o shell), separated | Chill egg whites 15 min; whisk yolks pale | Beat egg whites to stiff glossy peaks | Fold meringue into yolk mixture | |||
| 1½ Tbsp / 23 ml whole milk | ||||||
| ¼ tsp pure vanilla extract | ||||||
| ¼ cup / 30 g cake flour | Sift flour & baking powder; mix gently | |||||
| ½ tsp baking powder | ||||||
| 2 Tbsp / 25 g sugar | Oil pan & scoop batter in mounds | |||||
| 1 Tbsp / 15 ml neutral oil | ||||||
| 1 Tbsp / 15 ml water | ||||||
| 1 Tbsp / 15 ml water | ||||||
| 1 Tbsp / 8 g confectioners' sugar | ||||||
| fresh berries | ||||||
| maple syrup | ||||||
Read left to right — each column combines what's behind it. Tap a step to check it off.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free