Mini blueberry buttermilk pancakes with Nutella® hazelnut spread and strawberries
INGREDIENTS for 6 portions (1 pancake per portions)
1/2 cup pre-made pancake mix
1/4 cup plus 2 tablespoons reduced-fat milk
1 1/2 teaspoons oil
1 egg, beaten
1 cup fresh or frozen blueberries (thawed, drained)
6 tablespoons Nutella® hazelnut spread (10 g/portion)
1 cup chopped strawberries
To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!
Heat skillet over medium-low heat or electric griddle to 190°C.
In a medium bowl combine pancake mix, milk and oil. Measure out 2 tablespoons of beaten egg and add to bowl. Discard remaining beaten egg or reserve for later use. Stir just until large lumps disappear (do not beat or overmix). Let stand 1 to 2 minutes to thicken.
Pour approximately 3 tablespoons of batter for each pancake onto a 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 more 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.
They are mini but have a big taste! Try our recipe for blueberry buttermilk pancakes with Nutella® and strawberries!