Mini Pancake Puffs
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
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Grease two x 12-hole round-based patty pans (1½-tablespoons capacity) with melted butter.
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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.
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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.
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Using a small palette knife, loosen edges of puffs. Lift from pan. Divide among serving bowls.
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Dust sifted icing sugar over warm puffs. Serve with berries and maple syrup.
