Pancake Souffle Muffins with Strawberry Maple Syrup


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Serves 30 | Prep Time 20 | Cook Time 18-22

Why I Love This Recipe

The taste of a pancake, with the texture of a souffle, in the body of a muffin!


Ingredients You'll Need

MUFFINS:

Nonstick cooking spray

10-1/2 oz. (2-1/3 cups) all-purpose flour

4-1/2 oz. (1 cup plus 2 TBSP) cake flour

2 tsp baking soda

2 tsp baking powder

1 tsp kosher salt

1/4 tsp cinnamon (if desired)

6 large eggs, separated and at room temperature

3/4 tsp.cream of tartar

6 TBSP unsalted butter, melted and cooled slightly

6 TBSP granulated sugar

1 tsp pure vanilla extract

3-1/3 cups buttermilk, at room temperature

Confectioners’ sugar, for sprinkling

STRAWBERRY MAPLE SYRUP:

1 1/2 c pure maple syrup

1 1/2 c strawberries, hulled and quartered


Directions

Preheat the oven to 400°F.


Generously spray two 12-cup muffin pans with the cooking spray


In a medium bowl, mix the all-purpose flour, cake flour, baking soda, baking powder, and salt, cinnamon; set aside.


In a large, clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium-high speed until firm peaks form, about 2 to 3 minutes.


Set aside.


In another large bowl, beat the egg yolks with the mixer on medium-high speed until light yellow and thick ribbons form, about 6 minutes.


Add the melted butter, sugar, and vanilla; mix on medium-low speed until combined, about 30 seconds.


Add one-third of the dry ingredients and mix on low speed.


Add one-third of the buttermilk and mix to combine.


Alternate adding the remaining dry ingredients and buttermilk, ending with the buttermilk and mixing until just combined.


With a large rubber spatula, gently fold the whites into the batter, leaving some streaks.


Scoop about 1/2 cup of the batter into each muffin cup—you can fill the cups to the rims.


Bake until browned on top and puffed, and a toothpick inserted in the centers comes out dry, about 18-22 minutes.


(Note the tops of the muffins will deflate slightly.)


Pour the maple syrup into a saucepan and bring to a boil over medium high heat.


Prepare the strawberries and put them into a glass bowl.


Pour the syrup over the strawberries and set in a warm place until ready to use.


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