Pancake Souffle Muffins with Strawberry Maple Syrup
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.
