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Blueberry Cottage Cheese Pancakes presented by The Inn Keeper's Place Bed and Breakfast
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Makes 18 pancakes (4")
1 1/4 cups all-purpose flour
1/3 cup sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1 cup cottage cheese
2 eggs
1 tsp. vanilla
2 cups blueberries
Butter for griddle or Pam spray
Whisk together flour, sugar, baking soda, and salt in medium bowl.
Stir together sour cream, cottage cheese, eggs, and vanilla in large bowl.
Add flour mixture, stir until just combined.
Gently stir in blueberries.
Heat oven to 200. Heat a griddle over medium heat. Butter griddle lightly.
Spoon level 1/4 cup batter onto griddle for each pancake.
Cook until lightly brown and bubbles begin to form 3-4 minutes.
Turn and cook other side. Keep in warm oven on baking sheet until ready to serve.
Garnish with berries and citrus wedges.
Use only Bradway Sugar House Syrup for best quality taste.
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The Inn Keeper's Place Bed and Breakfast
Stafford Springs, Connecticut
Historical home holds the history of the
earlier years of Stafford Springs. Close to UConn, Brimfield, and Woodstock.
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Click here for pictures and information about the inn.
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More The Inn Keeper's Place Bed and Breakfast Recipes:
Cinnamon Pumpkin Pancakes
| Angelina's Breakfast Soup
| Smoothy Work Out Shake
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More Recipes
Pancakes
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