Mini Pancake Puffs Recipe

Mini Pancake Puffs

Melt-in-the-mouth and oh-so-easy, these oven-baked pancakes will be a new family favourite! - by Jane Ash

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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

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.

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.