Ingredients
1/2 cup (125 mL) blueberries
1 1/2 cups (375 mL) self-rising flour
1 tsp (5 mL) salt
1 tbsp (15 mL) brown sugar
2 tbsp (30 mL) sugar
3 eggs
2 tbsp (30 mL) hazelnut butter
1 cup (250 mL) milk
1/3 cup (75 mL) unsalted butter, melted and cooled
2 tbsp (30 mL) canola oil
Preparation
Mix all the dry ingredients in a medium-sized bowl.
In another bowl, beat eggs with hazelnut butter, adding milk and melted butter. Add mixture to dry ingredients and mix well, taking care not to over mix (a few lumps are fine).
Pour canola oil in a small bowl. Using paper towel, gently brush some oil on a non-stick pan.
Heat pan to medium heat, then lower slightly. Pour about 3 tablespoons of the mix per pancake into the pan. Drop in 1 teaspoon of blueberries per pancake. Wait till the mixture starts to form bubbles on top, then flip and continue cooking for a minute.
Remove from the pan and wipe the pan with oil again before making more pancakes.
Serve with maple syrup.
