September 21, 2017
Breakfast, Dairy, Cheese,
Cottage, Fruit, Blueberry, French, 5-Minute Prep, Kid Pleaser, Quick Meals, Brunch, Entertaining, Stove Top, Vegetarian, Make it from scratch, Kosher Dairy more
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"This was offered by Jacques Pepin for the September 2017 Costco Connection magazine. He says to add the cottage cheese at the end, pulsing it for only a few seconds so it keeps a bit of its texture."
Prepare the pancakes: Put the eggs, sour cream, vanilla, sugar, salt and flour in a small food processor in this order and process for about 15 seconds, until smooth. Add the cottage cheese and process for a few seconds, just enough to mix it in.
Heat 1 tablespoon each of the butter and oil in a 10 to 12-inch nonstick skillet. Add about 3 tablespoons of batter for each pancake, making 4 pancakes at a time, and cook for about 3 minutes on the first side. Flip and cook for 1 1/2 to 2 minutes on the other side. Transfer the pancakes to a plate and repeat, heating the remaining butter and oil and making a second batch of pancakes with the rest of the batter.
Prepare the berries: Meanwhile, hat the apricot preserves in a microwave oven for about 30 seconds to liquefy them, then mix with the blueberries.
Serve the warm pancakes with the blueberries.
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Awesome pancakes Teresa, soft, tender and delicious. The jam/blueberry topping is wonderful. I didn't have any apricot jam left, so I used my strawberry homemade freezer jam instead. It worked well. Today, I have made these delicious pancakes again, this time, I added the blueberries into the batter and garnished with maple syrup... Both ways are memorable. Can't wait to share these with Cat and my brother. Thank you so much for sharing a recipe that I will enjoy often. Made FYC tag game.