Blueberry Hazelnut Pancakes - cooking recipe

Ingredients

1/2 cup blueberries
1 1/2 cups self-rising flour
1 teaspoon salt
1 tablespoon brown sugar
2 tablespoons sugar
3 eggs
2 tablespoons hazelnut butter
1 cup milk
1/3 cup unsalted butter, melted and cooled
2 tablespoons 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.