PREPARATION:

1. Sift flour, baking powder, baking soda and salt into medium bowl. Stir in sugar and wheat germ; set aside.
2. Combine milk, cottage cheese, egg and oil in small bowl.
3. Pour liquid ingredients, all at once, into dry ingredients; stir until moistened. Add additional milk if batter is too thick; it should pour easily from spoon. Gently stir in blueberries.
4. Preheat griddle or large skillet over medium heat; grease lightly. Pour about 1/2 cup batter onto hot griddle for each pancake. Cook until tops of pancakes are bubbly and appear dry; turn and cook until lightly browned, about 2 minutes.