Why my matcha souffle pancakes failed today

Today, I woke up at 5:30 am, worked for a few hours, then decided that I wanted food. We just got matcha milk powder AND a hand mixer so I thought, why not make matcha souffle pancakes?

Disclaimer: not ONCE have my anything souffle turned out successful... BUT ONE DAY-

I found this recipe that looked pretty promising and got started.

They turned out pretty bad. The first batch was wrinkly because my fricking induction stove SUCKS at being hot. Second batch was pretty sexy. But taste-wise, they weren't sweet enough, tasted too much like egg, AND HAD NO MATCHA FLAVOUR. I don't think anyone in my household liked them.

Here are reasons why they probably turned out this way so next time I try souffle-ing, it may actually turn out alright:

• Sugar -- I was just dumb and didn't follow the recipe because I thought the matcha milk powder had sugar but we only put like 2tsp of the matcha milk powder which was a minuscule amount of sugar. But here's the thing, not only does sugar make things sweet, it also makes egg whites stiffen. Although I mixed for a long time, I don't think the egg whites stiffened enough because I didn't add enough sugar, leading to floppy and dense pancakes.

• Egginess -- None of the comments said anything about it being too eggy so I think I just didn't make them airy/sweet enough.

• Matcha -- Matcha milk powder is probably a lot less concentrated than just matcha powder. I'll try doubling or tripling the amount of matcha milk powder next time (or follow the recipe if I use normal matcha powder).

• Heat -- For iNdUcTiOn stoves, low heat is like a 7. The recipe said to put it on the lowest heat setting but I could literally touch the pan and feel no pain.