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

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

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.

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.