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Picture of Pancake Souffle Muffins with Strawberry Maple Syrup
american breakfast

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 4468 kcal 223 %
  • Fat 107 g 165 %
  • Saturated 57 g 286 %
  • Carbs 781 g 260 %
  • Fiber 15 g 61 %
  • Protein 103 g 206 %
  • Cholesterol 1176 mg 392 %
  • Sodium 5549 mg 231 %
  • Calcium 2379 mg 238 %
  • Magnesium 342 mg 81 %
  • Potassium 3795 mg 81 %
  • Iron 31 mg 171 %
  • Zinc 17 mg 155 %
  • Phosphorus 2666 mg 381 %
  • Vitamin A 1112 µg 124 %
  • Vitamin C 142 mg 158 %
  • Thiamin (B1) 4 mg 352 %
  • Riboflavin (B2) 11 mg 812 %
  • Niacin (B3) 28 mg 176 %
  • Vitamin B6 1 mg 78 %
  • Folate equivalent (total) 1445 µg 361 %
  • Vitamin B12 4 µg 177 %
  • Vitamin D 5 µg 34 %
  • Vitamin E 6 mg 43 %
  • Vitamin K 14 µg 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Pancake Souffle Muffins with Strawberry Maple Syrup

Ingredients

  • 10-½ ounces, weight All-purpose Flour
  • 4-½ ounces, weight Cake Flour
  • 2 teaspoons Baking Soda
  • 2 teaspoons Baking Powder
  • 1 teaspoon Kosher Salt
  • ¼ teaspoons Cinnamon (optional)
  • 6 whole Eggs, Separated And At Room Temperature
  • ¾ teaspoons Cream Of Tartar
  • 6 Tablespoons Unsalted Butter, Melted And Cooled Slightly
  • 6 Tablespoons Granulated Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 3-⅓ cups Buttermilk At Room Temperature
  • 1-½ cup Pure Maple Syrup
  • 1-½ cup Strawberries, Hulled And Quartered

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