Jul 14 2026
Restaurants›Henry's Cuisine›Camphor Recipe

Camphor Recipe

Inspired by Henry's Cuisine
Time40m
Serves6

Make Camphor Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Batter

Filling / Glaze

For Cooking

Method

Batter

  1. 1

    Sift dry ingredients

    In a large mixing bowl, sift together the all-purpose flour, rice flour, baking powder, salt, and sugar. Whisk briefly to combine so the rice flour is evenly distributed.

  2. 2

    Combine wet ingredients

    In a separate bowl, whisk the eggs until lightly frothy. Add the milk, whisked yogurt, and melted ghee; blend until smooth.

  3. 3

    Temper camphor

    Measure the edible culinary camphor carefully (about 1/8 tsp). Dissolve it in 1 teaspoon warm milk from the measured milk to help it disperse evenly and avoid clumping.

  4. 4

    Make the batter

    Create a well in the center of the dry ingredients. Pour in the wet mixture and the camphor-milk solution. Stir gently with a spatula until just combined; do not overmix. The batter should be smooth and slightly thick but pourable—add up to 1–2 tablespoons more milk if too thick. Let batter rest 10–15 minutes at room temperature; this activates the rice flour and helps texture.

Cook & Finish

  1. 5

    Preheat pan

    Heat a nonstick skillet or crepe pan over medium-low heat. Brush lightly with the neutral oil or ghee so the surface is evenly coated.

  2. 6

    Cook cakes

    For each small pancake or cake (about 3–4 inch diameter), pour 2–3 tablespoons batter onto the hot pan and spread gently into a round. Cook 2–3 minutes until the edges set and small bubbles form on top. Flip and cook the second side 1–2 minutes until golden-brown and cooked through. Adjust heat to avoid burning — camphor aroma is volatile and can dissipate at very high heat.

  3. 7

    Keep warm

    Transfer cooked cakes to a wire rack or plate and cover loosely with foil to keep warm while you cook the rest. Lightly re-grease the pan between batches if needed.

  4. 8

    Make glaze (optional)

    In a small bowl, whisk the powdered sugar with warm water and vanilla until a smooth glaze forms. The glaze should be pourable but thick; add more sugar or a few drops of water to adjust consistency.

  5. 9

    Finish and garnish

    If using glaze, drizzle or brush a thin layer over each warm cake so it adheres. Sprinkle slivered pistachios or almonds on top while glaze is tacky. The subtle camphor aroma will be noticeable but not overpowering when used at the specified amount.

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