[297 kcal] Light and Fluffy Souffle Pancakes

Nutrition Facts

Calories	297 kcal
Total Fat	16.1 grams
Sodium	19.9 grams
Total Carbohydrate	20.2 grams
- Dietary Fiber	1.6 grams
Protein	19.4 grams

Ingredients and Price List

Souffle Pancake

Food	Amount Used	Unit Cost (SGD)	Cost Per Use (SGD)
​Chicken Egg	3 eggs	$3.35	$1.01
Salt	A pinch	-	Negligible
Vanilla Extract	A dash	$1.70	​Negligible
	SUBTOTAL:	$5.05	$1.01

Toppings

Food	Amount Used	Unit Cost (SGD)	Cost Per Use (SGD)
Strawberries	3 pieces	​$7.80	$0.98
​Greek Yogurt	​~30g	​$3.55	​$0.38
Honey	1/2 tablespoon	$6.00	$0.09
​Sugar	​A pinch	​-	​Negligible
	SUBTOTAL:	$17.35	$1.45

Overall

​Total Unit Cost (SGD)	​$22.40
​Total Cost Per Use (SGD)	$2.46

I chanced upon a mouth-watering Instagram Reel lately while using my food blogger account @caloriecountsnet, and it motivated me to try making one of the foods I've been wanting to attempt - souffle pancakes!

I'm so happy that I've finally tried making this delightful dish. Airy, light, and bouncy - it is an appealing and appetising dish indeed. In my opinion, it could be eaten as breakfast, brunch, or simply as a dessert. You can certainly enjoy it on its own, but you can also enhance its flavour by adding your favourite toppings! It is versatile and can't go wrong in any way.

The word "souffle" or "soufflé" (pronounced soo-flay) earns its name from the French word "soufflér" — which means "to puff". A soufflé is basically a mixture of egg yolk base and beaten egg whites that have formed stiff peaks. The egg yolk mixture is gently folded folded into the meringue in order to keep the air in the mixture. Unsurprisingly, souffle is originally a French cuisine but it has found its place in international cuisinces, including Japan.

How to Make Japanese Souffle Pancakes

The Japanese souffle pancakes are light and fluffy due to the gentle folding of egg yolks into egg whites mixture. This was how I made my Japanese souffle pancakes:

1. Separate 3 egg whites and egg yolks into two bowls.

2. Add a pinch of salt and a dash of vanilla extract into the egg yolk mixture.

3. In the bowl, whisk the egg yolk mixture well.

4. In the other bowl, add a pinch of sugar into the egg white.

5. Use a handheld mixer to beat the egg white mixture until it becomes foam-like and when you stop beating, soft peaks would form and not collapse, i.e. the mixture is now less liquid-like. Be careful not to over-beat the egg white mixture.

6. Pour the egg yolk mixture into the egg white mixture.

7. Use a spatula to fold the mixture until homogenous, be careful not to lift the spatula too high up when folding to avoid introducing extra air bubbles into the mixture. Be careful not to over-fold the batter.

8. Transfer the batter into a non-stick pan and close the lid.

9. Cook the batter for about 8 minutes on low-to-medium heat.

10. Use a spatula to carefully fold the pancake in half before serving it on a plate.

As this website Kokoro Care Packages state, "the key to cooking soufflé pancakes is low heat and patience. It's best to eat them right away so the airy texture isn't lost".

Even though it is probably more popular as a dessert option, as I mentioned, souffle is versatile and can also be savoury. Apparently, there exists savoury souffle variations such as potato souffle and crab souffle. Souffles can also include cheese, herbs and vegetables, and even a variety of meats from pork, poultry and seafood.

Lastly, feel free to add whatever toppings you like! It would probably make more sense to add whipped cream on a side instead of Greek yoghurt like in my version, but I didn't have whipped cream, so I used my Greek yoghurt instead.