#22 Pancake Souffle Muffins

I really love cooked breakfasts.  In an effort to get just a few more minutes of sleep, or because of a lack of planning the night before, or possibly because there’s just nothing in my closet that I want to wear, morning seems to be the most rushed time of my day during the week.  Because of this, sometimes I get up extra early on a weekend day so that I can lounge around, sip coffee, and take my time getting ready before I need to be somewhere.  And on those particular days, cooking breakfasts is one thing that makes me a very happy girl.

I don’t do it every weekend, but there are certain times when cooked breakfasts are necessary.  Christmas morning I love to make a coffee cake to eat while we are opening gifts.  Something about the warmth from the oven and the smell of cinnamon, blueberries, and butter speaks comfort and love on such a glorious morning.  On Easter it’s a sausage, egg, green chilies and mushroom quiche that makes my mouth water just thinking about it.  Birthdays in our home mean crepes!  Aaron likes his with egg, ham or bacon, and cheese, while I stick to the sweet ones.  Shocking I know.  I like mine with nutella and strawberries or bananas.  Mornings at the lake we make pancakes or waffles with whatever fresh fruit our lovely host Denice picked up at EZ Orchards.  Or we might possibly cook up some scrambled eggs topped with cheese, bacon and fried potatoes.  If we’re feeling really adventurous we make omelets with fresh tomatoes, mushrooms and avocado, Havarti cheese and either bacon or sausage.  There’s nothing better than starting your day off with a meal like one of these!  Anybody else love cooked breakfasts and long lazy mornings?

Breakfasts menus can be fairly limited, so I’m always on the hunt for new recipes to try that would work well for this meal.  When I saw this one I knew immediately that it was going to be a keeper.  So pretty and full of flavor!  Next time you feel like starting your day off with a little love of food, try this one out!

Pancake Souffle Muffins with Strawberry-Maple Syrup (recipe courtesy of Fine Cooking)

Yields: 24 muffins

For the muffins:

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

  • 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.
  • 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 the syrup.

Shauna, dear friend of mine…you’re going to want to try these!

What I loved about these pancakes disguised as muffins:  Really pretty, and very unique! ♥

What I hated about these pancakes disguised as muffins:  They were a little difficult to get out of the pan, so a few of my tops split.

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2 thoughts on “#22 Pancake Souffle Muffins

  1. Sarah Swan says:

    I. LOVE. COOKED. BREAKFAST. I love it for ANY meal, any time, any where. Eggs, omelets, french toast, pancakes, waffles, hash browns, bacon, crepes, muffins, doughnuts, whatever. If it’s cooked and you eat it for breakfast, I love it. I want these muffins 🙂

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