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Pancake Soufflé Muffins with Strawberry-Maple Syrup

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Serves 12

Yields 24 muffins

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.

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 quartered, hulled ripe strawberries
Make the Muffins

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 cream of tartar with an electric hand mixer on medium-high speed to firm (but not dry) peaks, 2 to 3 minutes. Set aside.

In another large bowl, beat the egg yolks with the mixer on medium-high speed until thick, ribbony, and lemon-yellow, 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, 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 total.

Make the syrup

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

Serve

With an offset spatula, pop the muffins out of the cups and arrange on a platter. Sprinkle with confectioners’ sugar and serve with the syrup.

Make Ahead Tips

You can make the batter up to 2 hours ahead through the step of folding in the beaten egg whites. Refrigerate it, covered, in its bowl. Do not portion it into muffin tins until you're ready to bake.

Leftovers

Freeze any leftover muffins in a zip-top freezer bag for up to 2 weeks.

nutrition information (per serving):
Calories (kcal): 340; Fat (g): fat g 9; Fat Calories (kcal): 80; Saturated Fat (g): sat fat g 5; Protein (g): protein g 9; Monounsaturated Fat (g): 2.5; Carbohydrates (g): carbs g 56; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 480; Cholesterol (mg): cholesterol mg 125; Fiber (g): fiber g 1;

Photo: Pernille Pedersen

Haven't tried yet, looks delicious. But would like to know if they could be made using Ramekins in place of muffin tins.

Don't let the airy consistency of these muffins fool you. They are rich even without the maple-strawberry syrup. These are better as mini muffins baked at 385 degrees F for 10-12 minutes, rotating once. We thought they were also better with a little powdered sugar & fresh berries only. The syrup made them entirely too sweet! Prepare the batter ahead of time to make it easier. They are a pretty presentation for a brunch & can be paired with many different things. I definitely recommend them. You could also just use 2 or 3 out of the 6 egg yolks if you choose to make them a tad lighter.

Made these this morning and everyone loved them! I can't understand the comments because not only did these rise beautifully, they tasted great -- just like pancakes -- and held up well on a brunch buffet. Followed the recipe as written with perfect results.

Made these this morning and everyone loved them! I can't understand the comments because not only did these rise beautifully, they tasted great -- just like pancakes -- and held up well on a brunch buffet. Followed the recipe as written with perfect results.

YOU'VE GOT TO BE KIDDING......DID ANYONE ACTUALLY MAKE THESE???? What a waste of 6 eggs and almost a stick of butter! First, 24 mini muffins????? I got 65 and that's filling them to the top!!!! I rotated the pan, and those that did not brown as deeply as the others were rather difficult to dislodge [and I use professional spray with flour included], and the taste was pretty much blah. Everything about this recipe was a waste....save yourself both LOTS OF TIME, PREP, and money and just make buttermilk pancakes if you want good flavor and perhaps some other type/flavor of muffin. I guess I just can't believe only one person got more than the stated 24.....I used a Wilton mini muffin pan [luckily I have 2] so others must have used regular muffin tins....no way would you only get 24! I really thought I could trust the reviews @ this site - the only happy response from this recipe were the seagulls in my neighborhood....you know, sky rats will eat anything :(

Our family loved these! Light yet substantial. Perfect texture.

My family loved these! (Even without syrup and strawberries.) The texture was wonderful. We also enjoyed the leftovers the next day.

Perplexed by the comments. These have become an instant classic in my family. Not dry at all-- definitely no cornmeal texture. Absolutely divine. I've been asked for the recipe by nearly everyone each time I've made them for a brunch. Try them, you will love them!

I thought they were quite good as an addition to a brunch menu. I did have a little trouble getting them out of the pan.

These were great! I made them for Easter breakast and they made 36 muffins though. But they all got eaten by my kids over the next few days. I will deffinetly make them again!

My husband thought that these were just okay. I thought they would be fun for the kids, but because they were in a muffin shape, the kids were inclined to eat them with their hands, which made things messy. They turned out beautifully moist, and the strawberry syrup was quite delicious. I also added a bowl of sliced bananas with cinnamon and regular maple syrup to put on top, and we almost preferred this to the strawberry syrup. These would be very cute on a brunch table, but I didn't think that they were exceptional.

I thought these came out great even with a few substitutions (not quite enough buttermilk and no cake flour). I did take them out a little earlier than the recipe says, so no issues with being too dry. And instead of the strawberry syrup, I did a triple-berry compote. It was a fair amount of work, but will make these again for sure.

Not sure what the dry issue was with others, but mine came out wonderful! Light, fluffy and not dry. The strawberries were an important addition to the syrup for taste and display. I liked the fact that you could make 24 at once using two muffin pans which would serve 12 people. Everyone loved them!

This sounds like a repeat of one of the other comments, but I too found this recipe a little dry and not up to the usual Fine Cooking standards. The name is good though, it did taste like pancakes but in the shape of a muffin. It's worth trying out, but you should expect a corn-meal muffin texture rather than a soft fluffy pancake. Extra butter and syrup will help if it's too dry for anyone.

These were lovely, light and airy and a good choice for brunch because the batter can be made ahead of time....

I really wanted to like these, but this isn't one of the better Fine Cooking recipes that I've tried. I halved the recipe and I didn't have strawberries for the syrup, but that was the only change I made. I found them to be on the dry side, more work than just regular pancakes and not as tasty. I like the idea and I think they would look good on a Brunch table, but they were just missing a little something for me. I made up a small batch for my sister-in-law using spelt flour because she is on a gluten-free diet and she said she quite liked them.

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