Blueberry Hazelnut Pancakes

• 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

1. Mix all the dry ingredients in a medium-sized bowl.
2. 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.
3. Pour canola oil in a small bowl. Using paper towel, gently brush some oil on a non-stick pan.
4. 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.
5. Remove from the pan and wipe the pan with oil again before making more pancakes.
6. Serve with maple syrup.

blueberries, flour, salt, brown sugar, sugar, eggs, hazelnut butter, milk, unsalted butter, canola oil

Taken from www.food.com/recipe/blueberry-hazelnut-pancakes-531578 (may not work)