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Souffle pancake muffins with strawberry sauce

Method

  • Preheat oven to 180° C fan forced (200°C normal).
  • Combine the flours, bicarb, baking powder and salt in a large bowl. Make a well in the centre and set aside.
  • Then whisk the egg whites with the cream of tartar in another bowl until quite stiff peaks are formed.
  • Beat the egg yolks for about 5 mins in a large bowl until thick and pale, before adding the melted butter, 6 tbsp sugar and the vanilla. Mix for about 30 secs until combined.
  • Then alternately add one-third each of the buttermilk and the egg yolks, beating well between each addition with a wooden spoon and whisking at the end.
  • Using a spatula, gently fold in the egg white mixture in batches.
  • Then spoon the batter into a lightly oiled 12-hole muffin tin to the top and cook in the oven for about 10 mins. (They are ready when a small skewer comes out clean).
  • Gently heat the jam and strawberries with a splash of water and sugar to taste until everything has melted. (Amount of sugar depends on sweetness of the jam.)
  • Serve the muffins with a dollop of the sauce on the side.
  • from Fine Cooking magazine

Ingredients

  • 300 gm plain flour
  • 137 gm self-raising flour
  • 2 tspn bicarbonate soda
  • 2 tspn baking powder
  • 1 tspn table salt
  • 6 large eggs, separated
  • ¾ tspn cream of tartar
  • 80 gm unsalted butter, melted
  • 7 tbsp caster sugar
  • 1 tspn vanilla extract
  • 3½ cups buttermilk
  • cooking oil spray
  • 1 jar good quality strawberry jam
  • 10 fresh strawberries, quartered
  • juice of ½ lemon

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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