Pie maker pancake puffs
Discover the ultimate breakfast treat with our Pie Maker Pancake Puffs recipe! Fluffy and light, made with self-raising flour, buttermilk, and a hint of lemon zest, these delightful puffs are filled with juicy blueberries and dusted with powdered sugar for a perfect morning indulgence. Easy to whip up and bursting with flavor, they're sure to become a family favorite. Try them today!
- 16 May 2024
- Cook time 15 min
- Prep time 15 min
- 10 Servings
- 10 Ingredients
Pie maker pancake puffs are delightful, bite-sized treats that are easy to make and perfect for breakfast or a snack. This recipe combines the fluffy texture of pancakes with the convenience of a pie maker, ensuring you have a delicious and visually appealing dish in no time.
Ingredients:
Instructions:
- In a large mixing bowl, combine 1 cup of self-raising flour, 2 tablespoons of sugar, and 1 teaspoon of baking powder. Stir to mix the dry ingredients well.
- In a separate bowl, whisk together 1/2 cup of buttermilk and 2 eggs until fully combined.
- Gradually add the liquid mixture to the dry ingredients, stirring until just combined. Be careful not to overmix to keep the batter light and fluffy.
- Stir in the melted butter and 2 tablespoons of lemon zest until they are well incorporated.
- Gently fold in 1/2 cup of blueberries into the batter, ensuring they are evenly distributed.
- Preheat your pie maker according to the manufacturer's instructions.
- Lightly grease the pie maker wells with a bit of butter or non-stick cooking spray to prevent the puffs from sticking.
- Once the pie maker is hot, carefully spoon the batter into the wells, filling each one about 3/4 full to allow room for the batter to expand.
- Close the lid and cook for about 4-5 minutes, or until the pancake puffs are golden brown and cooked through. Cooking time may vary depending on your pie maker, so keep an eye on them.
- Use a wooden skewer or toothpick to check for doneness; it should come out clean when inserted into the center of a puff.
- While the pancake puffs are cooking, prepare the lemon glaze by mixing 1/3 cup of powdered sugar with 1 teaspoon of lemon juice in a small bowl. Stir until you have a smooth, thick glaze. If it's too thick, you can add a tiny bit more lemon juice or a few drops of water.
- Once the pancake puffs are ready, remove them from the pie maker and place them on a serving plate.
- Drizzle the lemon glaze over the top of the puffs while they are still warm for a delightful touch.
- Optionally, you can dust more powdered sugar on top for extra sweetness.
Tips:
- Ensure your pie maker is preheated properly to get the best puff and golden brown color.
- Mix the batter just until combined to avoid overmixing, which can make the pancake puffs tough.
- Use fresh blueberries for the best flavor, but you can also use frozen ones if fresh are not available.
- Lightly greasing the pie maker with some butter or cooking spray can help prevent the puffs from sticking.
- Serve the pancake puffs immediately for the best texture, as they may become less fluffy if left to sit.
Pie maker pancake puffs are a fun and tasty way to enjoy pancakes in a unique format. The addition of blueberries and lemon zest gives these puffs a refreshing flavor twist. Serve them with a dusting of powdered sugar and a squeeze of lemon juice for an extra burst of flavor. Your family and friends will love this creative and delicious treat!
| Nutrition Facts | |
|---|---|
| Serving Size | 60 grams |
| Energy | |
| Calories 120kcal | 5% |
| Protein | |
| Protein 3.11g | 2% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 0.63g | 2% |
| Sugar 9g | 9% |
| Fat | |
| Fat 2.52g | 3% |
| Saturated 1.03g | 3% |
| Cholesterol 44mg | - |
| Vitamins | |
| Vitamin A 30ug | 3% |
| Choline 36mg | 7% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.05mg | 4% |
| Vitamin B3 0.27mg | 2% |
| Vitamin B6 0.01mg | 1% |
| Vitamin B9 11ug | 3% |
| Vitamin B12 0.10ug | 4% |
| Vitamin C 0.92mg | 1% |
| Vitamin E 0.15mg | 1% |
| Vitamin K 1.63ug | 1% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.04mg | 0% |
| Iron, Fe 0.43mg | 4% |
| Magnesium, Mg 7mg | 2% |
| Phosphorus, P 50mg | 4% |
| Potassium, K 44mg | 1% |
| Selenium, Se 6ug | 11% |
| Sodium, Na 70mg | 4% |
| Zinc, Zn 0.31mg | 3% |
| Water | |
| Water 16g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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