RECIPE: Mini Blueberry Buttermilk Pancakes with Nutella® hazelnut spread and Strawberries
Ingredients
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3 eggs, whites and yolks separated
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2 cups buttermilk (use regular milk if preferred)
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1⁄4 cup butter, melted
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2 cups plain flour
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1 tsp baking soda
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1 cup fresh or frozen blueberries
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1 cup chopped strawberries
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6 tbsp Nutella® hazelnut spread (1 tbsp per pancake)
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Olive oil spray for frying
Instructions
Beat egg yolks well, then whisk in the buttermilk and melted butter.
In medium bowl, combine pancake mix, milk and oil. Measure out 2 tablespoons of beaten egg; add to bowl. Discard remaining beaten egg or reserve for another use. Stir just until large lumps disappear (do not beat or overmix). Let stand 1 to 2 minutes to thicken.
Pour approximately 3 tablespoons batter for each pancake onto lightly greased skillet or griddle to make 6 pancakes. Sprinkle with a few blueberries, if desired. Turn when pancakes bubble on top and bottoms are golden brown. Cook about 1 minute or until pancakes are golden brown. Keep pancakes warm until ready to serve.
When ready to serve, spread 1 tablespoon of Nutella® hazelnut spread on one side of each pancake and top with chopped strawberries and additional blueberries, if desired.
Before flipping the pancake, scatter a few blueberries onto the pancake and then flip.
Cook until golden.
Keep in warm oven until ready to serve.
When ready to serve, simply spread layer of Nutella® hazelnut spread on top of each pancake and top with chopped strawberries.