Recipe

Mini Blueberry Buttermilk Pancakes with Nutella® chocolate hazelnut spread and strawberries

Medium
1 h 0 min
mini-blueberry-nuttermilk-pancakes-header

INGREDIENTS for 8 servings

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

120g Nutella® – 1 heaped tsp (15g per portion)

Olive oil spray for frying

To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!

METHOD

STEP 1

Beat egg yolks well, then whisk in the buttermilk and melted butter.

STEP 2

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.

STEP 3

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.

STEP 4

Before flipping the pancake, scatter a few blueberries onto the pancake and then flip.

STEP 5

Cook until golden.

STEP 6

Keep in warm oven until ready to serve.

STEP 7

When ready to serve, spread 1 heaped tsp (15g) of Nutella® chocolate hazelnut spread on each pancake and top with chopped strawberries and additional blueberries, if desired.

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