Pancake Soufflé Muffins with Strawberry-Maple Syrup
INGREDIENTS
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These slightly sweet treats are a delicious cross between a muffin, a pancake, and a soufflé. Egg whites beaten to stiff peaks help them rise, and buttermilk gives them tang.
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Serves 12
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Yields 24 muffins
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For the muffins
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Nonstick cooking spray
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10-1/2 oz. (2-1/3 cups) all-purpose flour
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4-1/2 oz. (1 cup plus 2 Tbs.) cake flour
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2 tsp. baking soda
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2 tsp. baking powder
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1 tsp. kosher salt
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6 large eggs, separated and at room temperature
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3/4 tsp. cream of tartar
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3 oz. (6 Tbs.) unsalted butter, melted and cooled slightly
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6 T bs. granulated sugar
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1 tsp. pure vanilla extract
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3-1/3 cups buttermilk, at room temperature
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Confectioners’ sugar, for sprinkling
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For the strawberry syrup
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1 cup pure maple syrup
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1 cup quartered, hulled ripe strawberries
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