Best Blueberry Pancakes

http://www.eatingwell.com/recipes/best_blueberry_pancakes.html

From EatingWell:  July/August 1998

Serve with maple syrup, Lemon-Mint Cream or Blueberry Syrup.

6 servings, 3 pancakes each | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

• 1 1/3 cups all-purpose flour
• 1/3 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup low-fat cottage cheese
• 3/4 cup low-fat milk
• 2 teaspoons freshly grated lemon zest
• 1 teaspoon vanilla extract
• 2 cups blueberries

Preparation

1. Whisk flour, sugar, baking powder, baking soda and salt in a large bowl.
2. Whisk eggs, cottage cheese, milk, lemon zest and vanilla in a medium bowl.
3. Make a well in the dry ingredients; add wet ingredients and stir with a rubber spatula until just combined. Fold in blueberries.
4. Moisten a crumpled paper towel with canola oil and use it to lightly oil a large nonstick skillet and heat over medium heat. Spoon on about 1/4 cup batter for each pancake and cook until bottoms are golden and small bubbles start to form on top, 3 to 4 minutes. Flip and cook until the other side is browned, 1 to 2 minutes longer. Lightly oil pan between batches. (Adjust heat as necessary for even browning.) Serve hot.

Nutrition

Per serving : 233 Calories; 3 g Fat; 1 g Sat; 1 g Mono; 74 mg Cholesterol; 41 g Carbohydrates; 11 g Protein; 2 g Fiber; 630 mg Sodium; 122 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 other carbohydrate, 1/2 low-fat milk, 1/2 fat