The farmers market has been full of fresh local blueberries for the last week or so and I have certainly been enjoying them. I have mostly been having them for breakfast on plain yogurt or cottage cheese with some maple syrup syrup on top. Over the long weekend I decided that it was time to do something else with them and the first thing that came to mind was pancakes. Blueberry pancakes are a staple every blueberry season and I seem to do something new each time. I had recently come across the idea of a cottage cheese pancake and I thought that they would be even better with some blueberries. The cottage cheese pancakes had a bit more liquid in the batter than I am normally used to but they turned out great! They were nice and moist and light an fluffy and good! Most of the cottage cheese had melted into the pancakes but some of the larger pieces were still visible and they added a really nice texture. Of course I smothered the pancakes in maple syrup which goes really well with blueberries. What a great way to kick off blueberry season!
Blueberry Cottage Cheese Pancakes
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 tablespoons sugar
- 1/2 cup cottage cheese
- 1/2 cup milk
- 1 egg (lightly beaten)
- 2 tablespoons butter (melted, or oil)
- 1 teaspoon vanilla extract
- 1/2 cup blueberries
- Mix the flour, baking soda, baking powder, salt, cinnamon, and sugar in a large bowl.
- Mix the cottage cheese, milk, egg, butter, and vanilla extract in another large bowl.
- Mix the dry ingredients into the wet.
- Mix in the blueberries.
- Heat a pan and melt a touch of butter in it.
- Pour 1/4 cup of the mixture into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.
- Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.