Melted butter, for greasing
375g container original pancake shake
1 cup buttermilk
50g unsalted butter, melted
2 teaspoons vanilla extract
Icing sugar mixture, strawberries, blueberries and maple syrup, to serve
Grease two x 12-hole round-based patty pans (1½-tablespoons capacity) with melted butter.
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.
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.
Using a small palette knife, loosen edges of puffs. Lift from pan. Divide among serving bowls.
Dust sifted icing sugar over warm puffs. Serve with berries and maple syrup.