How to make some fluffy Japanese souffle pancakes that won't flop or sink, and no baking needed? Making them at home is a piece of cake if you know the secret/tricks to keep the middle from falling. Plus, you can even turn it into a tsunami cake with just a few extra steps!

Ingredients
∎ Souffle Cake (2 ppl)
All purpose flour 3 tbsp
Eggs (M/L) 2pcs
Sugar 2 tbsp
Milk 2tbsp
Baking powder 1/4 tsp
Lemon juice 1/2 tsp
Vanilla Extract 1/4 tsp (Optional)
Corn starch 1 tbsp (Optional)

∎ Tsunami Topping
Whipping cream 1/2 cup
Milk 1/2 cup
Corn starch 2tbsp
Condensed milk 1/4 cup

材料
∎舒芙蕾/梳乎厘 (2人份)
麵粉 3湯匙
蛋 (M/L) 2隻
砂糖 2湯匙
奶 2湯匙
梳打/泡打粉 1/4 茶匙
檸檬汁 1/2 茶匙
雲呢拿香精/香草精 1/4 茶匙 (可省略)
粟/玉米粉 1湯匙 (可省略)

∎ 奶油流漿
鮮奶油 1/2 cup
鮮奶 1/2 cup
粟/玉米粉 2tbsp
煉奶/乳 1/4 cup

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