Yogurt and Berry Pancakes with NUTELLA® hazelnut spread
1 cup all-purpose flour
2 tbsp granulated sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup milk
1/2 cup plain low-fat yogurt
1 egg, lightly beaten
3 tbsp melted butter, divided
1 cup fresh blueberries, divided
1/4 cup Nutella® hazelnut spread
PREPARATION
- Step 1
In bowl, whisk together flour, granulated sugar, baking powder, baking soda and salt.
- Step 2
In separate bowl or liquid measuring cup, whisk milk with yogurt, egg and 2 tbsp melted butter. Pour over dry ingredients. Whisk to combine. Fold in 1/2 cup blueberries.
- Step 3
Heat skillet over medium heat. Brush with some of the remaining butter. Pour batter, approximately 1/4 cup for each pancake, into pan. Cook until bubbles appear on top, about 2 minutes. Flip and cook until golden brown. Set aside to keep warm. Repeat with remaining butter and batter.
- Step 4
Spread Nutella® hazelnut spread evenly over pancakes. Serve with remaining fresh blueberries.
