PANCAKE INGREDIENTS:
2 cups low-fat cottage cheese
2 large eggs
1/4 cup sugar
1 TBS lemon juice
pinch of salt
1 cup flour
3 TBS butter, melted
3 TBS oil
Blueberry sauce
Sour cream
Whip cottage cheese until creamy. Add eggs, sugar, lemon juice, and salt. Mix well.
Add flour until batter becomes thick. Refrigerate overnight.
Brush hot griddle with melted butter and oil. Drop batter by tablespoonfuls to make pancakes about 3 inches in diameter. When bottom is lightly browned, turn over and brown other side.
Top with hot blueberry sauce and a dab of sour cream.
BLUEBERRY SAUCE:
16 oz can blueberries
2 TSP cornstarch
1 TBS sugar
Remove 2 TBS blueberry juice to a small bowl. Add cornstarch and dissolve.
Place blueberries in medium saucepan and add cornstarch and sugar mixture. Bring to boil and cook just until thickened, about 3 minutes. Serve hot.
