Mini Blueberry Buttermilk Pancakes with Nutella® 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
-
6 tbsp Nutella® hazelnut spread (1 tbsp per pancake)
-
Olive oil spray for frying
Pour savourer cette délicieuse recette, il suffit de 1 cuillère à soupe de Nutella® par personne!
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
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.
