Best Blueberry Pancakes
Serve with maple syrup, Lemon-Mint Cream or Blueberry Syrup. Source: EatingWell Magazine, July/August 1998
Ingredients
Directions
-
Whisk flour, sugar, baking powder, baking soda and salt in a large bowl.
Advertisement -
Whisk eggs, cottage cheese, milk, lemon zest and vanilla in a medium bowl.
-
Make a well in the dry ingredients; add wet ingredients and stir with a rubber spatula until just combined. Fold in blueberries.
-
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 Facts
2 1/2 other carbohydrate, 1/2 low-fat milk, 1/2 fat
