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Stuffed French Toast with Apricot and Orange Marmalade Sauce
Learn to prepare French Toast that will make your mouth water and your stomach yearn for more.
Blueberry-Cheese Pancakes
Yield: Makes about 10 pancakes
Ingredients:
2
cups all-purpose flour
2
teaspoons baking powder
1/4
teaspoon baking soda
1/4
teaspoon salt
2
tablespoons sugar
2
tablespoons wheat germ
1-1/2
cups milk
1
cup cottage cheese, pressed through a sieve
1
egg, lightly beaten
1/4
cup vegetable oil
1
cup fresh or frozen blueberries
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.
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.
This recipe appears in:
Pancakes & Waffles
