Name: Mini Pancake Puffs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Makes 24
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

Mini Pancake Puffs

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

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Makes 24

Prep

10M

Cook

15M

Total

25M

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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