Pancake Soufflé Muffins with Strawberry-Maple Syrup

Pancake Soufflé Muffins with Strawberry-Maple Syrup
Photo by Pernille Pedersen


  • 3-1/3 cups buttermilk, at room temperature
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 4-½ oz. (1 cup plus 2 Tbs.) cake flour
  • 6 T bs. granulated sugar
  • ¾ tsp. cream of tartar
  • Nonstick cooking spray
  • + 8 more ingredients
    • 6 large eggs, separated and at room temperature
    • 1 cup quartered, hulled ripe strawberries
    • 2 tsp. baking soda
    • 3 oz. (6 Tbs.) unsalted butter, melted and cooled slightly
    • Confectioners’ sugar, for sprinkling
    • 1 cup pure maple syrup
    • 1 tsp. pure vanilla extract
    • 10-½ oz. (2-1/3 cups) all-purpose flour

Position a rack in the center of the oven and heat the oven to 400°F. Liberally 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; set aside. In a large, clean mixing bowl, beat the egg whites and...

View full recipe at Fine Cooking


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