Puffins with berry syrup on a wire rack

Puffins with berry syrup

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12

Make puffins – a cross between pancakes and muffins – for a weekend breakfast or brunch. Slather with syrup to create a delicious alternative to French toast

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal162
fat4g
saturates2g
carbs25g
sugars12g
fibre1g
protein5g
salt0.6g
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Ingredients

For the syrup

Method

  • STEP 1

    Mix the flour, baking powder, bicarb and a good pinch of salt in a bowl. In another bowl, whisk the egg whites until soft peaks form when the whisk is lifted. Beat the egg yolks with a wooden spoon or spatula for 1-2 mins until smooth. Beat in the butter, sugar and vanilla until combined, then add one third of the buttermilk and mix again. Now add the flour mixture and remaining buttermilk in batches, mixing until just combined each time. Use a large rubber spatula or metal spoon to fold in the egg whites. Don’t do this too thoroughly – the mixture should be streaked with white.

  • STEP 2

    Heat the oven to 200C/180 fan/gas 8. Butter a 12-hole muffin tin thoroughly then dust the inside with sugar (including the sides) and divide the batter between the holes; it is fine if they are full to the top. Bake for 45 minutes, rotating the tin at half time, until well browned, puffed and firm to the touch.

  • STEP 3

    While the puffins are in the oven, bring the syrup to the boil in a small pan, turn off the heat and tip in the berries. Serve the puffins straight from the oven. Dust them with icing sugar, put them on plates and pour over lots of syrup.

RECIPE TIPS
FRUIT TOPPINGS

A fruit syrup is a great use for frozen strawberries, raspberries or blueberries. If you prefer, sliced bananas also work well. It’s also delicious served with pancakes, waffles or yogurt.

AMERICAN-STYLE PUFFINS

Unless you’re horrified by the idea, give this an American twist by swapping the berries for bacon. Maple syrup and bacon is one
of those magical flavour combos.

USE THE LEFTOVERS

If you find yourself with half a pot of buttermilk left over, don’t chuck it – whip it into mashed potatoes. Any leftover syrup tastes good poured over ice cream or fromage frais.

Goes well with

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    Rating: 2 out of 5.4 ratings
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