Cottage Cheese Pancakes With Blueberries
Recipe: #28183
September 21, 2017
Categories: Breakfast, Cheese, Cottage, Blueberry, French, 5-Minute Prep, Brunch, Vegetarian, Kosher Dairy, more
"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."
Original is 4 servings
Ingredients
- FOR PANCAKES
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- FOR BERRIES
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Nutritional
- Serving Size: 1 (152.9 g)
- Calories 312.4
- Total Fat - 18.6 g
- Saturated Fat - 7.2 g
- Cholesterol - 128.9 mg
- Sodium - 222.6 mg
- Total Carbohydrate - 30.1 g
- Dietary Fiber - 1.7 g
- Sugars - 13.1 g
- Protein - 9.4 g
- Calcium - 65.5 mg
- Iron - 0.9 mg
- Vitamin C - 3.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
Prepare the berries: Meanwhile, hat the apricot preserves in a microwave oven for about 30 seconds to liquefy them, then mix with the blueberries.
Step 4
Serve the warm pancakes with the blueberries.
Tips
No special items needed.
1 Reviews
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