Makes about 10 pancakes
|2||cups all-purpose flour|
|2||teaspoons baking powder|
|1/4||teaspoon baking soda|
|2||tablespoons wheat germ|
|1||cup cottage cheese, pressed through a sieve|
|1||egg, lightly beaten|
|1/4||cup vegetable oil|
|1||cup fresh or frozen blueberries|
- Sift flour, baking powder, baking soda and salt into medium bowl. Stir in sugar and wheat germ; set aside.
- Combine milk, cottage cheese, egg and oil in small bowl.
- 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.
- 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.
Keeping Pancakes Warm
You can keep pancakes warm until ready to serve by placing them on a plate or baking dish in a 200°F oven. Layer paper towels between pancakes to absorb steam and keep them from getting soggy.
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