Pancakes soufflés cupcakes

How about a new kind of pancakes ?
Are you ready for amazing cupcakes ?
In fact, you can have both in one !
Yes you can !

These pancakes soufflés cupcakes are fluffier and softer than your pillow...You'd want to sleep on them, believe me...
Except that there won't be one left to rest your head on !

Yields : 20 cupcakes

Here's what we need :

1 1/4 cups flour, 1/2 plus 1 tablespoon cup cake flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 3 larges eggs (separated & at room temperature), small 1/2 teaspoon cream of tartar, 3 tablespoons butter (melted & cooled slightly, 3 tablespoons sugar, 1/2 teaspoon pure vanilla extract, 1 2/3 buttermilk (at room temperature)

Here's what we do :

Preheat oven to 400°F.

In a medium bowl, mix floors, baking soda, baking powder & salt. Put aside;

In a large mixing bowl, beat the egg wjites & cream tartar on medium -high speed to firm (but not dry peaks). Put aside.

In another large bowl, beat the egg yolks with a mixer on medium-high speed until thick, ribbony & lemon yellow.

Add the melted butter, sugar and vanilla. Mix on medium-low speed until combined.

Add 1/3 of the dry ingredients & mix on low speed.

Add 1/3 of the buttermilk & mix to combine.

Alternate adding the remaining dry ingredients & buttermilk, ending with the buttermilk & mixing until just combined.

Gently fold the whites into the batter, leaving some streaks.

Scoop about 1/2 cup of the batter into each cupcake cup (you can fill the cups to the rims).

Bake, rotating the pans after 10 minutes, until browned on top & puffed (a toothpick inserted in the centers comes out dry), about 20 minutes.
                                                                                                                               relax, savour & share!