Pancake Soufflé Muffins with Strawberry-Maple Syrup

I wish I can all it a lazy Saturday morning.  I stayed up until 2am last night and I have a headache (old age) and just blurredness in my mind.  A friend stopped by last night whom I haven’t seen for a while, talked until 12:30am and she left.  I already had this pancake soufflé thing all set up so I had no choice but finish baking etc.  This morning, my eyes just automatically opened around 7:30am (once again due to an old age), and in my grogginess I came down to get the breakfast started.  Therefore, my Saturday morning turned out less than lazy.  However, I do have to say we immensely did enjoy this nice soufflé treat, and a huge cup of coffee was a welcome remedy I much needed.

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I got this recipe from the Fine Cooking magazine.  This will yield about 24 muffins.
2-1/2 cups all purpose flour
1 cup plus 2 Tablespoons cake flour
2 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon kosher salt
6 large eggs, separated and at room temperature
3/4 teaspoon cream of tartar
6 Tablespoons unsalted butter, melted and cooled slightly
6 Tablespoons granulated sugar
1 teaspoon pure vanilla extract
3-1/2 cups buttermilk, at room temperature
Confectioners’ sugar, for sprinkling

Strawberry Syrup :  1 cup pure maple syrup and 1 cup quartered, hulled ripe strawberries

In a medium bowl mix both flour, baking soda, baking powder, and salt, set aside.
In a large mixing bowl, beat the egg whites and cream of tartar with an electric hand mixer on medium high speed to firm peaks, 2-3 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 (The batter may be prepared to this point up to 2 hours ahead; cover and refrigerate).
Scoop about 1/2 cup of the batter into each muffin cups (which have been sprayed with non-stick cooking spray).  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 our dry, 20-25 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. 
With an offset spatula, pop the muffins out of the cups and arrange on a platter.  Sprinkle with confectioners’ sugar and serve with syrup. 

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My opinion: You can freeze any leftover muffins in a zip-lock freezer bag for up to 2 weeks. 
Delicious!!  Definitely a breakfast treat, this will be a wonderful brunch food for gatherings!  I loved the way the muffin soaked up the warm syrup and the addition of strawberries really complimented with the muffin and the syrup.

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