Mini Blueberry Buttermilk Pancakes with NUTELLA® hazelnut spread and Strawberries

8
9
60
Mini Blueberry Buttermilk Pancakes with NUTELLA® hazelnut spread and Strawberries
INGREDIENTS
  • 3 eggs, whites and yolks separated
  • 2 cups buttermilk (use regular milk if preferred)
  • 1⁄4 cup butter, melted
  • 2 cups plain flour
  • 1 tsp baking soda
  • 1 cup fresh or frozen blueberries
  • 1 cup chopped strawberries
  • 6 tbsp Nutella® hazelnut spread (1 tbsp per pancake)
  • Olive oil spray for frying
STEP 1
  • Beat egg yolks well, then whisk in the buttermilk and melted butter
  • STEP 2
  • Sift dry ingredients over egg mixture and fold in.
  • STEP 3
  • When you are ready to cook the pancakes, whisk egg whites to soft peaks and fold into batter. Lightly grease frying pan and spoon in around 1⁄4 cup batter.
  • STEP 4
  • Cook until bubbles form on uncooked side.
  • STEP 5
  • Before flipping the pancake, scatter a few blueberries onto the pancake and then flip.
  • STEP 6
  • Cook until golden.
  • Step 7
  • Keep in warm oven until ready to serve.
  • STEP 8
  • When ready to serve, simply spread layer of Nutella® hazelnut spread on top of each pancake and top with chopped strawberries.