Souffl Pancakes with Butter Pecan Syrup Recipe | Kardea Brown

Ingredients

• 1 cup pure maple syrup
• 4 tablespoons salted butter
• 1/2 cup toasted pecans, chopped
• 1/2 teaspoon maple extract
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon kosher salt (see Cook's Note)
• 2/3 cup whole milk
• 3 tablespoons unsalted butter, melted
• 3 tablespoons powdered sugar, plus more for serving
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract
• 2 large egg yolks plus 4 large egg whites
• 1/2 teaspoon cream of tartar
• Nonstick cooking spray, for the ring molds