Blueberry Cheese Pancakes Recipe: A Delicious & Easy Breakfast

Blueberry-Cheese Pancakes

YIELD Makes about 10 pancakes

INGREDIENTS

2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons sugar 2 tablespoons wheat germ 1‑1/2 cups milk 1 cup cottage cheese, pressed through a sieve 1 egg, lightly beaten 1/4 cup vegetable oil 1 cup fresh or frozen blueberries

PREPARATION:

1. Sift flour, baking powder, baking soda and salt into medium bowl. Stir in sugar and wheat germ; set aside.
2. Combine milk, cottage cheese, egg and oil in small bowl.
3. Pour liquid ingredients, all at once, into dry ingredients; stir until moistened. Add additional milk if batter is too thick; it should pour easily from spoon. Gently stir in blueberries.
4. Preheat griddle or large skillet over medium heat; grease lightly. Pour about 1/2 cup batter onto hot griddle for each pancake. Cook until tops of pancakes are bubbly and appear dry; turn and cook until lightly browned, about 2 minutes.

Keeping Pancakes Warm You can keep pancakes warm until ready to serve by placing them on a plate or baking dish in a 200°F oven. Layer paper towels between pancakes to absorb steam and keep them from getting soggy. This recipe appears in: Pancakes & Waffles