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Japanese ‘souffle’ pancake

Yields8 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins

 2 cups plain flour
 2 ½ tsp baking powder
 2 tbsp granulated sugar
 2 large eggs
 1 ½ cups milk (dairy or plant milk)
 1 dash butter (dairy or plant)

In a large mixing bowl whisk together eggs and milk until completely blended.

Add in remaining ingredients and whisk until only small lumps remain.

Eggs and milk mixed together


Grease the interior of the rice cooker inner bowl. Make sure you go up half way.

Inner bowl greased


Pour in the batter and make sure it doesn’t reach past the half way mark as it will rise when cooking.

Pancake batter in inner bowl


Pat the bottom of the inner bowl with the flat of your palm to evenly distribute the mixture.

Select the ’CAKE’ function for 40 minutes and press ’START’.


When cooking is finished it will have slightly pulled away from the edges of the bowl and should be firm to the touch with a slight bounce back. Use a toothpick to test inside. If there is no mixture on the toothpick then it is ready.

Cooked pancake


Let it cool for a few minutes then invert onto a plate. Serve with berries, then top with a sprinkle of icing sugar and/or honey.

Pancake on a plate

Nutrition Facts

Servings 0