- Level: Easy
- Total: 1 hr (includes resting time)
- Active: 35 min
- Yield: 24 bites
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 244
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 1 g
- Sugar
- 30 g
- Protein
- 3 g
- Cholesterol
- 36 mg
- Sodium
- 84 mg
- Level: Easy
- Total: 1 hr (includes resting time)
- Active: 35 min
- Yield: 24 bites
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 244
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 1 g
- Sugar
- 30 g
- Protein
- 3 g
- Cholesterol
- 36 mg
- Sodium
- 84 mg
Ingredients
Directions
Special equipment:
a doughnut hole pan- Preheat the oven to 375 degrees F. Spray a doughnut hole pan liberally with nonstick spray.
- Whisk together the flour, sugar, baking powder and salt in a medium bowl. In a second bowl, whisk the butter, vanilla and egg until smooth; then whisk in the 1/2 cup milk and the lemon zest until combined. Add the wet ingredients to the dry, and mix until a batter just comes together. Cover and let sit at room temperature for 15 minutes.
- Fill the molds of the prepared doughnut hole pan two-thirds of the way with batter, then press a few blueberries into each. Bake until lightly golden brown, about 10 minutes. Flip and bake another 3 to 4 minutes.
- Mix together 1/2 cup of the confectioners' sugar and the remaining 1 to 2 teaspoons milk to make a glaze. Toss some of the pancake bites in the remaining confectioners' sugar.
- Serve drizzled with the glaze, or serve with warm maple syrup for dipping.
