6 Best Mother’s Day Brunch Recipes

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3) Pancake Souffle Muffins With Strawberry-Maple Syrup (3 of 6)

Pancake Souffle Muffins With Strawberry-Maple Syrup

3) Pancake Souffle Muffins With Strawberry-Maple Syrup (3 of 6)

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Ingredients

For the muffins

  • Nonstick cooking spray
  • 10-1/2 oz. (2-1/3 cups) all-purpose flour
  • 4-1/2 oz. (1 cup plus 2 Tbs.) cake flour
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 6 large eggs, separated and at room temperature
  • 3/4 tsp. cream of tartar
  • 3 oz. (6 Tbs.) unsalted butter, melted and cooled slightly
  • 6 T bs. granulated sugar
  • 1 tsp. pure vanilla extract
  • 3-1/3 cups buttermilk, at room temperature
  • Confectioners’ sugar, for sprinkling

For the strawberry syrup

  • 1 cup pure maple syrup
  • 1 cup strawberries, quartered

Preparation

For the Muffins

  1. Preheat oven to 400°F. Spray two 12-cup muffin pans with cooking spray.
  2. In a medium bowl, mix all-purpose flour, cake flour, baking soda, baking powder, and salt; set aside.
  3. In a large mixing bowl, beat the egg whites and cream of tartar with an electric hand mixer on medium-high speed to firm (but not dry) peaks, 2 to 3 minutes. Set aside.
  4. In another large bowl, beat the egg yolks with the mixer on medium-high speed until thick, and lemon-yellow, about 6 minutes.
  5. Add the melted butter, sugar, and vanilla; mix on medium-low speed until combined, about 30 seconds.
  6. Add 1/3 of the dry ingredients and mix on low speed.
  7. Add 1/3 of the buttermilk and mix to combine.
  8. Alternate adding the remaining dry ingredients and buttermilk, ending with the buttermilk and mixing until just combined.
  9. With a large rubber spatula, gently fold the whites into the batter, leaving some streaks.
  10. Scoop about 1/2 cup of the batter into each muffin cup—you can fill the cups to the rims.
  11. Bake, rotating the pans after 10 minutes, until browned on top and puffed, and a toothpick inserted in the centers comes out dry, 20 to 25 minutes.

For the syrup

  1. While the muffins are baking, bring the maple syrup to a boil in a small pot over medium-high heat.
  2. Put the strawberries in a medium serving bowl.
  3. Pour the syrup over the berries and set aside in a warm spot.

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