Japanese Souffle Pancake


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Japanese Souffle Pancake

2 Egg Yolks (from eggs that weigh 58-60 gr. each with shell)
20 gr. Full Milk / Whole Milk
10 gr. Vegetable Oil
1/4 tsp. Vanilla Essence
30 gr. All purpose Flour
3 Egg Whites (from eggs that weigh 58-60 gr. each with shell)
1 tsp. White Vinegar
40 gr. Fine Sugar


Song: Motion
By: Ikson

Song: Weightless
By: Ikson

Nguồn: https://batdongsankimphat.com

Xem thêm bài viết khác: https://batdongsankimphat.com/cong-nghe/


  1. Any tips on preventing immediate deflation when I remove the cover! I have the same problem with Chinese bao too. As soon as I open the lid they deflate like balloons!

  2. Mine were looking really good until I took them off of the pan and onto the plate. As soon as I did this, they deflated and flattened. They did not taste the best either.

  3. A certain channel named Tasty Food recipe copied a part of your video and included it in their video at the end. The one they made souffle pancakes too

  4. Con las medidas que das no queda la masa como la presentas, le agregué más harina, y al cocerlos se esponjan,pero al voltearlos se bajan y quedan como hot cakes comunes.

  5. Every step is clear, helpful with ingredients n information written on the screen👍🏼it’s lovely to hv soft soothing music 💖💖💖🌟🌟🌟

  6. 5 Am in the morning and I am watching this, and wondering if I should risk 9 quarantine eggs on this for a house full of people. If anyone had 100% success with this with no deflation issue let me know please… and share your tips and tricks.

  7. I make it too.. Thank you sharing the recipe.. This my result very Recomended recipe.. I make your recipe already.

  8. For me it was 70 percent success.The quantity is little compared to the effort. I could make only 2 pancakes which is not sufficient for a person. If we try to increase quantity the batter will become water if we wait all pan cakes to be cooked.


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