Thursday, March 27, 2014

#TBT: Breakfast Edition

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Breakfast might be my favorite meal of the day.  Unfortunately, most weekday mornings are a little rushed around here and I end up eating a bowl of cereal or snagging a few pancakes from my daughter's breakfast rather than indulging in a real treat to start the day.

I generally have more time to bake and cook in the mornings on the weekend and these fantastic little muffins are the perfect Saturday morning indulgence for breakfast.  I made these for the first time back in 2011 and fell in love with them immediately.  They even keep well in an airtight container for a day or two and are delicious warmed up in the microwave.

The one caveat is that you can't eat them cold. I mean, you CAN - my husband does, however he claims he likes the taste and texture of cold pancakes. For the majority of the population, I recommend you warm the muffin and top it with warmed syrup. Either use regular maple syrup or use the strawberry syrup included in the recipe.

I eat way too many of these whenever I bake up a batch, so be warned: they can be addictive!  The strawberry-infused syrup is perfect in the summertime, but you could swap in frozen fruit any time of year or just use whatever fresh seasonal fruit you have on hand.  Frozen blueberries work really well, so do peaches!

Pancake Souffle Muffins

2 1/2 cups all-purpose flour
1 cup + 2 tbsp. cake flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
6 large eggs (divided into whites and yolks)
3/4 tsp. cream of tartar
6 tbsp. melted butter (cooled slightly)
6 tbsp. granulated sugar
1 tsp. vanilla extract
3 1/2 cups buttermilk
1 cup pure maple syrup
1 cup quartered ripe strawberries (or whatever seasonal fruit/berries you like)

Position a rack in the center of your oven and preheat it to 400 degrees. Spray two 12-cup muffin pans with cooking spray to keep the muffins from sticking. In a medium bowl, sift together the flour, cake flour, baking soda, baking powder and salt, and then set the mixture aside.

Beat the egg whites and cream of tartar on medium-high speed until they form stiff (but not dry!) peaks. Set aside and beat the egg yolks on medium-high speed until they are thick, ribbony and lemon-yellow (about 6 minutes).

Add the melted butter, sugar and vanilla - mixing to combine (about 30 seconds). Add 1/3 of the dry mixture to the yolk mixture, then add 1/3 of the buttermilk. Alternate the mixtures back and forth, ending with the buttermilk and mixing until the batter just comes together. With a large rubber spatula, gently fold the whipped egg whites into the batter (leave some streaks) without breaking the whites.

Scoop about 1/2 cup batter into each muffin cup. You can fill the cups to the top rims. Bake the muffins for 10 minutes, rotate the pans, then bake for 10-12 more minutes until the tops just begin to brown and are nice and puffed.

While the muffins are baking, you can make the strawberry syrup by bringing the maple syrup to a boil on the stove, then pouring it over the chopped strawberries - stirring well to saturate.

Serve up the muffins topped with the syrup and enjoy!

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