Pancake Souffle Muffins with Strawberry Maple Syrup
  • Cooking Time: 18-22
  • Servings: 30
  • Preparation Time: 20
  • 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
  • 1 1/2 c pure maple syrup
  • 1 1/2 c strawberries, hulled and quartered
  1. Preheat the oven to 400°F.
  2. Generously spray two 12-cup muffin pans with the cooking spray
  3. In a medium bowl, mix the all-purpose flour, cake flour, baking soda, baking powder, and salt, cinnamon; set aside.
  4. 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.
  5. Set aside.
  6. 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.
  7. Add the melted butter, sugar, and vanilla; mix on medium-low speed until combined, about 30 seconds.
  8. Add one-third of the dry ingredients and mix on low speed.
  9. Add one-third of the buttermilk and mix to combine.
  10. Alternate adding the remaining dry ingredients and buttermilk, ending with the buttermilk and mixing until just combined.
  11. With a large rubber spatula, gently fold the whites into the batter, leaving some streaks.
  12. Scoop about 1/2 cup of the batter into each muffin cup—you can fill the cups to the rims.
  13. Bake until browned on top and puffed, and a toothpick inserted in the centers comes out dry, about 18-22 minutes.
  14. (Note the tops of the muffins will deflate slightly.)
  15. Pour the maple syrup into a saucepan and bring to a boil over medium high heat.
  16. Prepare the strawberries and put them into a glass bowl.
  17. Pour the syrup over the strawberries and set in a warm place until ready to use.
The taste of a pancake, with the texture of a souffle, in the body of a muffin!