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  1. Home
  2. Baking

Mini Pancake Puffs

Melt-in-the-mouth and oh-so-easy, these oven-baked pancakes will be a new family favourite! - by Jane Ash
  • 13 Feb 2019
Prep: 10 Minutes - Cook: 15 Minutes - Easy - Makes 24
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Puffs are best made just before serving. If making ahead, reheat in the microwave for 15 to 20 seconds or until hot. For a change, dust with cinnamon sugar before serving. 

Ingredients

Melted butter, for greasing

375g container original pancake shake

1 cup buttermilk

2 eggs

50g unsalted butter, melted

2 teaspoons vanilla extract

Icing sugar mixture, strawberries, blueberries and maple syrup, to serve

Method

  1. Grease two x 12-hole round-based patty pans (1½-tablespoons capacity) with melted butter. 

  2. Place pancake mix in a large bowl. Make a well in the centre. Add buttermilk, eggs, butter and vanilla. Whisk until smooth. Spoon heaped tablespoons of batter into prepared pans. 

  3. Cook in a moderate oven (180C) for about 12 to 14 minutes, or until golden brown and cooked when tested. Remove from oven. Stand in pans for 1 to 2 minutes. 

  4. Using a small palette knife, loosen edges of puffs. Lift from pan. Divide among serving bowls. 

  5. Dust sifted icing sugar over warm puffs. Serve with berries and maple syrup. 

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Jane Ash
Jane Ash
Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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