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Blueberry Pancakes

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Blueberry Pancakes
Blueberry Pancakes
Blueberries burst with sweet, tart flavor when cooked briefly. After you've been blueberry picking (or just picking up blueberries from the store), hit the kitchen to make these taste-of-summer pancakes. Serve with maple syrup or Blueberry Syrup.


Qty. Measurement Description
1 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup low-fat cottage cheese
3/4 cup 1% lowfat milk
2 teaspoons lemon zest, freshly grated
1 teaspoon vanilla extract
2 cups blueberries

Cook:35 Min (cooking time)

  1. Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the eggs, cottage cheese, milk, lemon zest and vanilla. Make a well in the dry ingredients; add wet ingredients and stir until just combined.
  2. Once the batter is smooth fold in the blueberries.
  3. Heat a large nonstick skillet over medium heat or an electric pancake griddle to 375 degrees F (190 degrees C). Moisten a crumpled paper towel with vegetable oil and use it to lightly oil the skillet or griddle. 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.

Nutritional Analysis

Number of Servings: 6
Per Serving Amount
calories 238
protein 11 g
fat 3 g
carbohydrate 42 g
sodium 549 mg
cholesterol 74 mg

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