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Blueberry Cottage Cheese Pancakes

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Prep Time:

e.g. 20 minutes

Cooking Time:

e.g. 1 hour

Yield:

e.g. 6-8

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.