Blueberry Pancake Bites
- Level: Easy
- Yield: 24 bites
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 244
- Total Fat
- 7
- Saturated Fat
- 3
- Carbohydrates
- 44
- Dietary Fiber
- 1
- Sugar
- 30
- Protein
- 3
- Cholesterol
- 36
- Sodium
- 84
- Total: 1 hr (includes resting time)
- Active: 35 min
Ingredients
Nonstick cooking spray
1 cup all-purpose flour
1 tablespoon granulated pure cane sugar
1 teaspoon baking powder
Pinch fine sea salt
3 tablespoons unsalted butter, melted and cooled
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup plus 1 to 2 teaspoons whole milk
Grated lemon or orange zest
1/2 cup fresh blueberries
1 cup confectioners' sugar
1/2 cup maple syrup, warmed, optional
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.