Blueberry-Cheese Pancakes

Blueberry-Cheese Pancakes


Makes about 10 pancakes


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


  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.

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