Authentic home cooking from Japan, with US measurements. 
Fluffy Rice Flour Soufflé Pancakes
Featured in Cookpad News on November 20, 2015.
Ranked #1 for rice flour soufflé.
June 10, 2015: Became a trending recipe.
Recipe background:
I wanted to enjoy thick pancakes, so I created this recipe.
It's easy and delicious with rice flour.
You can really taste the natural sweetness of the rice.
Fluffy Rice Flour Soufflé Pancakes
Featured in Cookpad News on November 20, 2015.
Ranked #1 for rice flour soufflé.
June 10, 2015: Became a trending recipe.
Recipe background:
I wanted to enjoy thick pancakes, so I created this recipe.
It's easy and delicious with rice flour.
You can really taste the natural sweetness of the rice.
Open in Cookpad AppSteps
- 1
Add 1 1/2 tablespoons sugar (20g) to the egg whites and beat until stiff peaks form to make a meringue.
- 2
In a separate bowl, beat the egg yolks with 2 teaspoons sugar (10g) until thick and pale.
- 3
Add the rice oil and milk to the egg yolk mixture and mix well.
- 4
Add the rice flour to the mixture and stir to combine.
- 5
When the batter is about halfway mixed, gently fold in the meringue from step 1 until fully incorporated.
- 6
The batter should look light and airy, similar to chiffon cake batter.
- 7
Pour the batter into a mold or cake pan. Gently tap the pan on the counter to remove air bubbles.
- 8
Bake in a preheated oven at 350°F (180°C) for 40 minutes. Baking time may vary depending on your oven.
- 9
After baking, gently drop the pan from a low height 2–3 times to prevent shrinking and keep the cake fluffy.
- 10
Once slightly cooled, slice and enjoy with your favorite toppings. The photo shows it served with mango sauce.
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