TLC Cooking "Blueberry-Cheese Pancakes"

Blueberry-Cheese Pancakes

by the Editors of Publications International, Ltd.

Browse the recipe Blueberry-Cheese Pancakes

Blueberry-Cheese Pancakes

YIELD Makes about 10 pancakes
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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:

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.

This recipe appears in: Pancakes & Waffles