I can’t believe today is the last day of the year. I say this every new years eve, but the year really flew right by. 2019 was one of the busiest for me as it was the first year that I created recipes and posts all year long (yay hard work!). I wanted to go out with a bang and post a new recipe on NYE that reflects my New Years intentions for 2020 (more on that later).
One of my first recipes posted on Sandy Eats was the soufflé pancake. Coming from Japan, these airy pancakes are made from whipped egg whites with some flour, then cooked over a griddle. They’re jiggly and fluffy and have been quite popular in the States as well. One issue I had with ordering soufflé pancakes is that they charge $16 for a three stack. $16. HOW? It’s eggs, flour, milk, and sugar. So I started experimenting to make my own and success! It became a tradition for me to make these on Christmas morning too.
I was talking to some Instagram friends last month about breakfast, soufflé pancakes, and sweet versus savory. I actually like savory foods for breakfast more than sweets. For some reason, a savory breakfast just feels more satisfying to me than a sweet one. And what saddens me is that all the trends for “worthy” brunch foods have been sweet. Another IG friend made a full breakfast platter and mentioned the platter would only be complete if it had cheese on it. That statement got me thinking. I LOVE cheese. And how come there aren’t more cheese breakfast dishes? So, enter my New Years intentions.
I don’t believe in New Years resolutions. Too many times have I broken these resolutions before the first month is even over. Hence, I just stopped making them. However, I do believe in reorganizing myself for the new year and have new INTENTIONS. I believe intentions are easier because it’s not absolute; it was planned and one of the most important points is that you tried. So instead of resolutions, I choose a word as my year-long intention. My intension for 2020 is reinvent. I want to reinvent some of the things I love and also maybe even myself.
So here we are, I’m reinventing my soufflé pancakes into something I love: a savory, cheesy breakfast/brunch item.
These new cheese soufflé pancakes are delicious. They are still airy and jiggly but definitely cheese forward. They’re super rich. I love the little crunchy pieces of charred cheese that touched the griddle. I added Fly by Jing Sichuan Chili Crisp sauce on top for a bit of a kick. But, after eating (and after taking these photos), I think a poached egg would be the absolute perfect topping for these pancakes; a little egg yolk run action for the pancakes to mop off the plate (not to mention a wee bit more protein).
I hope you try these pancakes in the new year and love them as much as I do. I wish you all an amazing 2020!
Cheese Soufflé Pancakes
- 1/2 cup cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 eggs, whites and yolks separated
- 1 tablespoon milk
- 1 tablespoon unsalted butter, melted and cooled
- 1/2 teaspoon cream of tartar
- 1/4 cup freshly grated Parmigiano-Reggiano
- 2 cups freshly grated Gruyère
- Step 1 Set a griddle pan over low heat to heat up while the ingredients are put together.
- Step 2 Sift cake flour, baking powder, and salt and set aside.
- Step 3 In a large bowl, whip egg yolks, milk, and butter until foamy.
- Step 4 In a stand mixer (or using a hand mixer), whip egg whites and cream of tartar until medium peaks.
- Step 5 Add 1/3 of the meringue into the egg yolks and whip to mix. Add half the flour into the egg yolks and mix with a spatula. Add 1/3 of the meringue and mix with a spatula. Then add the last half of the flour and mix with a spatula. Lastly, add both cheese and the remaining 1/3 of the meringue and mix with a spatula.
- Step 6 Grease the heated griddle with oil and wipe off excess.
- Step 7 Pour 1/2 cup of batter onto the griddle. Add 1/4 teaspoon of water next to the batter and cover to steam for 2 minutes.
- Step 8 Flip pancake and cook another 2 minutes on the other side.