Ingredients
Blueberry Pancake Balls
- 750g of buttermilk pancake mix
- 756g of tap water, filtered
- 190g of blueberries, dried, chopped ¼", reduced moisture, no added sugar
Blueberry Maple Jam Filling
- 260g of blueberries, IQF
- 45g of maple sugar, granulated
- 0.2g of clarified lemon juice concentrate (400 GPL)
- 0.1g of sea salt
- 0.5g of natural maple-type flavor (OC-03358)
- 14g of filtered water, cold, slurry with arrowroot starch
- 8.25g of arrowroot starch, slurry in filtered water
Equipment
- 55mm cake ball maker or Danish aebleskiver pan
Instructions
Blueberry Pancake Balls
- Combine ingredients in mixing bowl with paddle attachment.
- Mix on low speed until incorporated (less than 1 minute).
- Preheat cake ball maker to 350°F.
- Fill the cavities of the cake ball maker with approximately 40 grams of batter.
- Cook until the bottoms begin to pull away from the sides.
- Use pointy tools or skewers to flip each pancake upside-down in cake ball maker wells.
- Cook until the balls are cooked all the way to the centers, turning occasionally on the cake ball maker wells if desired.
- Cool on a parchment-lined sheet tray.
Hold time/shelf life: 3 months, frozen.
Blueberry Maple Jam Filling
- Combine all ingredients except flavor extract and starch slurry in a small saucepan.
- Bring to a simmer while stirring.
- Stir in starch slurry and flavor and return to a simmer for approximately 1 minute.
- Jam will begin to thicken as the starch is gelatinized.
- Remove from heat and place in a container. Cover, label, and refrigerate.
Hold time/shelf life: 5 days, refrigerated.
Filled Blueberry Pancake Balls
-
Inject Blueberry Maple Jam Filling into the center of each pancake ball. Each pancake ball filling is approximately 1 tablespoon (or 7 grams).
serving size: 3 each