Blueberry pancakes with Nutella®
This delectable Nova Scotia breakfast delight features fresh blueberries atop chocolate hazelnut pancakes.
INGREDIENTS for 8 servings
-
1 cup all-purpose flour
-
2 tbsp granulated sugar
-
1 tsp baking powder
-
1/4 tsp bicarbonate of soda
-
1/4 tsp salt
-
1/2 cup milk
-
1/2 cup plain low-fat yogurt
-
1 egg, lightly beaten
-
3 tbsp melted butter, divided
-
1 cup fresh blueberries, divided
-
1/4 cup Nutella®
To enjoy this delicious recipe, 1 tablespoon of Nutella® per person is all you need!
METHOD
-
STEP 1
In a bowl whisk together flour, granulated sugar, baking powder, bicarbonate and salt.
-
STEP 2
In a separate bowl or liquid measuring cup, whisk milk with yogurt, egg and 2 tbsp of melted butter. Pour over dry ingredients. Whisk to combine. Fold in 1/2 cup of blueberries.
-
STEP 3
Heat skillet over medium heat. Brush with some of the remaining butter. Pour batter, approximately 1/4 cup for each pancake, into pan. Cook until bubbles appear on top, about
2 minutes. Flip and cook until golden brown. Set aside to keep warm. Repeat with remaining butter and batter. -
STEP 4
Spread Nutella® evenly over pancakes.
Serve with remaining fresh blueberries.
So fruity and so irresistible!
