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Buttermilk Pancake Soufflés with Salted Maple Butter

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There’s nothing like a high-rising soufflé to impress your dinner guests, but you might find the idea of making one a bit intimidating. Never fear—we have a few easy tips to ensure success. First, make sure your cooking tools and bowls are completely clean, as any grease or egg yolk will inhibit how fluffy the egg whites get. Second, whipping fresh eggs will create a stronger protein network, resulting in a more stable foam that is less likely to collapse. Finally, take care to fold the whipped egg whites gently into the yolk mixture.

Prep Time 10 minutes
Cook Time 35 minutes
Servings 4

Ingredients

For the soufflé:

  • Unsalted butter for greasing
  • 1/4 cup (1 3/4 oz./50 g) sugar, plus more for dusting
  • 5 eggs, yolks and whites separated
  • 3 Tbs. buttermilk
  • 1 tsp. vanilla bean paste or extract
  • 1/2 cup (2 oz./60 g) all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. kosher salt

For the salted maple butter:

  • 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, at room temperature
  • 2 Tbs. maple syrup, plus more for serving
  • 2 tsp. flake salt, plus more for serving
  • Fresh fruit for garnish (optional)

Directions

To make the soufflé, position a rack in the upper-third of an oven and preheat to 425°F (220°C). Grease two 24-oz. (750-ml) cocottes with butter and dust with sugar, tapping out any excess.

In a large bowl, whisk together the egg yolks, buttermilk and vanilla until combined. Stir in the flour, baking powder and salt. Set aside.

In a stand mixer fitted with a whisk attachment, beat the egg whites and sugar until stiff peaks form, about 4 minutes.

Using a rubber spatula, fold the egg whites into the yolk mixture, being careful not to deflate the whites. Divide the batter evenly between the prepared cocottes, filling each to the top.

Transfer the cocottes to a 9-by-13-inch (23-by-33-cm) baking dish and fill the dish with water until it reaches halfway up the sides of the cocottes.

Bake until the soufflés have puffed up and golden-brown crusts form, 20 to 23 minutes.

While the soufflés bake, make the salted maple butter: In a food processor, combine the butter, maple syrup and salt and process until smooth and slightly whipped. Set aside.

Remove the soufflés from the water bath and transfer to a cooling rack to let cool for 5 minutes.

Serve hot with salted maple butter, a drizzle of maple syrup, a sprinkle of flake salt and fresh fruit. Serves 4.

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