| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings | serves |
Ingredients
- 1 Egg beaten
- 2 teaspoons Icing Sugar
- ⅔ cup Buttermilk or ½ cup Milk ½ cup low-fat or non-dairy milk can be substituted
- ½ teaspoon Vanilla Extract
- 2 tablespoons Butter melted
- 1 cup Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Kosher Salt
- ½ cup Blueberries washed and dried, about 40
LEMON GLAZE
- 2 cups Icing Sugar
- 3– 4 tablespoons Lemon Juice fresh
- 1 Lemon Zested optional
- ½ teaspoon Vanilla Extract optional
- Pinch Kosher Salt optional
- Pinch Kosher Salt optional
Ingredients
LEMON GLAZE
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Instructions
- Preheat the oven to 375°F/180°C. Spray the donut hole pan with nonstick spray.
- In a large mixing bowl, mix the egg, sugar, milk/buttermilk, vanilla extract, and melted butter until well combined.
- Place a large, fine mesh strainer over the the bowl containing the wet ingredients. To the strainer, add the flour, baking powder, and salt. Sift the dry ingredients into the wet ingredients and mix until just combined.
- Fill each of the donut holes about ⅔ of the way full with batter and press 2 to 3 blueberries into each.
- Bake for 10 – 12 minutes, then flip each pancake bite over and bake for another 3 minutes. Allow pancake bites to cool slightly on a wire rack before glazing.
- To make the lemon glaze, whisk all of the glaze ingredients together in a large mixing bowl. Serve your pancake bites glazed, with maple syrup, or dusted in powdered sugar.
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