Mini Blueberry Buttermilk Pancakes with NUTELLA® hazelnut spread and Strawberries

diff
8 port
9 ingr
60 min
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.