Basilur Tea & Coffee | Japanese Souffle Pancake

One of the most interesting dessert I had was in Japan.  Japanese desserts are just the perfect amount of happiness and is never too sweet. I want to introduce you to the Japanese souffle pancake (スフレパンケーキ).  You can find it here at Basilur Tea & Coffee in Buena Park, CA located into The Source mall. This dessert dish is definitely getting more attraction since more people are introduced to this fluffy treat.  I had this while enjoying afternoon tea.  You can enjoy this for breakfast, afternoon tea, or as a post dinner dessert. It is that easy to eat.  Making it is also a piece of cake. 😉


  • 2 large eggs
  • 1 ½ Tbsp whole milk (22 g)
  • ¼ tsp vanilla extract
  • ¼ cup cake flour (30-34 g)
  • ½ tsp baking powder (2 g)
  • 2 Tbsp granulated sugar (25 g)
  • 1 Tbsp neutral flavor oil (vegetable, canola, etc) (for greasing the pan)
  • 2 Tbsp water (for steaming)
  • ½ cup heavy cream or heavy whipping cream (120 ml)
Toppings (optional)
  • 1 Tbsp confectioners’ sugar/powder sugar
  • Fresh berries
  • maple syrup


  • You will also need a 12-inch non-stick frying pan with a lid.
  • Separate egg whites and egg yolks into two different bowls.
  • Put the bowl with egg whites in the freezer for 15 minutes.
  • Add milk and vanilla to the egg yolks and whisk until thick and frothy.
  • Sift the cake flour and baking powder into the bowl. Then whisk thoroughly.
  • After 15 minutes, take out the egg whites from the freezer and beating the half-frozen egg whites.
  • Continue to whip the egg until the egg whites turn frothy and white; slowly add in sugar (roughly ⅓ at a time).
  • The egg whites will become  firmer. Stop beating when you lift up the mixer and the egg whites stand right up with stiff peaks.
  • Heat a large non-stick frying pan to at 300ºF over the lowest heat.
  • Brush with cooking oil and lightly remove any visible oil (or the pancakes will have spotty pattern).
  • Keep the heat on while you combine egg whites and egg yolk mixture.
  • Take 1/3 of egg whites and add into the egg yolk mixture. Whisk together (don’t worry about air bubbles at this stage).
  • Next, take half of the egg whites and add to the egg yolk mixture.
  • Using a whisk, gently fold in without breaking the air bubbles in the egg whites.
  • Now transfer the egg yolk mixture into egg whites.
  • Combine the two mixtures together without breaking the air bubbles. (Gently mix the batter thoroughly).
  • You should keep your stove and frying pan at 300ºF on low heat.
  • Each pancake gets roughly 4 scoops of batter, so that’s total of 12 scoops for 3 pancakes. Now, scoop the batter and place on the frying pan.
  • Set timer for 6-7 minutes, add 1 Tbsp water in 3 empty spaces inside the pan and cover with the lid. Water keeps the pancake moist.
  • After 2 minutes, open the lid, and add one more scoop for each pancake. (Make sure to stack your cake high and not wide.)
  • If the water has evaporated, add more water. Cover with lid and cook.
  • After 6-7 minutes passed, using the spatula to lift the pancake slowly.  When the pancake is ready, you can easily move the pancake, don’t force it.  If it is stuck, it means the pancake is not ready.
  •  Slightly pull the pancake to create an empty space and gently flip over.
  • Add water in empty spaces and set timer for 4 to 5 minutes to cook the other side on the lowest heat.
  • Once they are nicely browned, transfer the pancakes to your serving plates.
  • Once the pancakes are brown, they are ready to be served.
  • Place fresh cream on the pancakes and top with berries. Dust the pancake with confectioners’ sugar and drizzle with maple syrup.