2 tablespoons unsalted butter, melted, plus more for greasing pan
1/2 cup chocolate hazelnut spread
Powdered sugar, for garnish
Maple syrup, for serving
Directions: For the jam:
In a small bowl, mix cornstarch and lemon juice together until combined. Bring Wild Blueberries and sugar to a simmer over medium heat.
Cook, stirring frequently, until blueberries break down, about 10 minutes. Stir in cornstarch mixture and vanilla and cook, stirring often, until sauce thickens, about 5-8 minutes. Let cool to room temperature.
For the flapjacks and assembly:
In a large bowl, whisk flour, sugar, baking powder, baking soda and salt together until combined. Add buttermilk, egg and butter to dry ingredients. Whisk together until just combined (batter will have lumps).
Heat a large nonstick skillet or griddle over medium-low heat for 5 minutes. Brush skillet with butter. Working in batches, ladle 1/2 cup of batter into the skillet for each flapjack. Cook flapjacks until bottoms are golden-brown and bubbles form on top, about 3 minutes. Flip and cook until fully cooked, about 2 minutes. Repeat with remaining batter.
Spread 2 tablespoons of hazelnut spread over each flapjack. Spread 2 tablespoons of jam over each flapjack. Roll up flapjacks and place seam-side-down on cutting board. Cut into 1-inch-thick slices. Dust with powdered sugar. Serve with remaining jam and maple syrup.
