Country Cottage Cheese & Blueberry Pancakes
In Love on Location, Delaney works for her best friend Wyatt at Cabins In the Pines, a rustic camping retreat. Even as the two try to save the struggling business, they aren’t always sure where friendship ends and romance begins. One thing that is definite, however, is their shared love for the blueberry-cottage cheese pancakes at the resort’s restaurant. Whether they are served with maple syrup or eaten plain, these tasty golden confections are perfect for bringing all your loved ones together at the breakfast table.
Yield: 16 pancakes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
1 ¼ cups all-purpose flour
1/3 cup sugar
1 teaspoon baking soda
½ teaspoon kosher salt
2 large eggs, lightly beaten
1 cup low-fat cottage cheese
½ cup plain yogurt
½ cup whole milk or half & half
1-pint (about 2 cups) fresh blueberries
Butter or canola oil, as needed
Maple syrup, as needed
1. In a medium bowl, combine flour, sugar, baking soda and salt; whisk to blend.
2. In a second bowl, whisk together the eggs, cottage cheese, yogurt and milk. Add dry ingredients and stir just until blended. Fold in blueberries.
3. Heat butter or oil in a large heavy skillet or griddle over medium heat. Working in several smaller batches, spoon about 1/3 cup batter into skillet for each pancake. Cook until the surface starts to bubble around outer edges, about 3 minutes. Carefully flip pancakes and cook an additional 2 minutes, or until pancakes are golden and puff up slightly. Keep warm in a low oven. Repeat with remaining batter.
4. Serve warm cottage cheese & blueberry pancakes with maple syrup.