Mini Blueberry Buttermilk Pancakes with Nutella® chocolate hazelnut spread and strawberries
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!
Beat egg yolks well, then whisk in the buttermilk and melted butter.
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.
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.
Before flipping the pancake, scatter a few blueberries onto the pancake and then flip.
Cook until golden.
Keep in warm oven until ready to serve.
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.