Mini Blueberry buttermilk Pancakes with NUTELLA® and Strawberries
2 cups (500mL) buttermilk
¼ cup (60g) butter, melted
2 cups (300g) plain flour
1 tsp bicarbonate of soda
1 punnet blueberries
1 cup chopped strawberries
90g (6 Tbsp) Nutella®
Olive oil spray for frying
Beat egg yolks well, then whisk in the buttermilk and melted butter. Sift dry ingredients over egg mixture and fold in. Whisk egg whites to soft peaks and fold into batter.
Lightly grease frying pan and spoon in around ¼ cup batter. Cook until bubbles form on uncooked side. Before flipping the pancake, scatter a few blueberries onto the pancake and then flip. Cook until golden. Repeat process with remaining batter.
To serve, simply spread layer of Nutella® on top of each pancake and top with chopped strawberries.
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