Stovetop Japanese Souffle Pancake

Prepare the Batter:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Add the melted butter and gently fold into the batter. Be careful not to overmix.
Preheat the Pan:
- Preheat a large non-stick skillet over low heat. Lightly grease the skillet with cooking spray or butter.
Cook the Pancake:
- Pour the batter into a round cake pan or deep skillet placed on top of a stovetop burner. Ensure the pan is well-greased to prevent sticking.
- Cover the pan with a lid and cook on the lowest heat setting for about 10-15 minutes, or until the pancake is set and the bottom is golden brown.
- Carefully flip the pancake using a spatula or by inverting it onto a plate and sliding it back into the pan.
- Cook the other side for an additional 5-10 minutes until golden brown and fully cooked through.
Serve:
- Remove the pancake from the pan and allow it to cool slightly before slicing.
- Serve with your favorite toppings such as syrup, fresh fruit, or whipped cream.

Flipping: Be gentle when flipping the pancake to maintain its fluffy texture.
Thickness: For extra-thick pancakes, use a deep pan or ring mold to contain the batter.

This technique creates a thick, fluffy pancake similar to what is shown in the image. Enjoy your delicious souffle pancake!

For more details, visit the full recipe

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