Country Cottage Cheese and Blueberry Pancakes

The cottage cheese in this recipe adds a tang and also a sophistication to regular pancakes.

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Ingredients:

• 1 ¼ cups all-purpose flour

• 1/3 cup sugar

• 1 teaspoon baking soda

• ½ teaspoon kosher salt

• 2 large eggs, lightly beaten

• 1 cup low-fat cottage cheese

• ½ cup plain yogurt

• ½ cup whole milk or half & half

• 1-pint (about 2 cups) fresh blueberries

• Butter or canola oil, as needed

• Maple syrup, as needed

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Instructions:

1. In a medium bowl, combine flour, sugar, baking soda and salt; whisk to blend.

2. In a second bowl, whisk together the eggs, cottage cheese, yogurt and milk. Add dry ingredients and stir just until blended. Fold in blueberries.

3. Heat butter or oil in a large heavy skillet or griddle over medium heat. Working in several smaller batches, spoon about 1/3 cup batter into skillet for each pancake. Cook until the surface starts to bubble around outer edges, about 3 minutes. Carefully flip pancakes and cook an additional 2 minutes, or until pancakes are golden and puff up slightly. Keep warm in a low oven. Repeat with remaining batter.

4. Serve warm cottage cheese & blueberry pancakes with maple syrup.