Blueberry Fold Over Pancakes |
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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 12 |
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John and Annie Schaeken's family love these yummy pancakes! Annie usually makes a double batch using eggs from their farm in Glencoe. Ingredients:
sauce |
2 cups blueberries, fresh or frozen |
1/4 cup sugar |
1/4 cup water |
2 teaspoons cornstarch or potato starch |
1/2 teaspoon ground cinnamon |
pancakes |
6 eggs |
1 cup low-fat cottage cheese |
1/2 tablespoon all-purpose flour |
2 tablespoons cooking oil |
3/4 teaspoon baking powder |
1/2 teaspoon vanilla |
1/4 teaspoon salt |
Directions:
1. Pancakes: Combine eggs, cottage cheese, flour, oil, baking powder, vanilla and salt in a blender. Cover and blend on high speed for 1 minute. Scrape down the side of the blender container and blend for a few seconds more. Alternately, combine ingredients in a bowl and beat well with an electric mixer.
2. For each pancake, pour 1/4cup batter into a lightly greased frying pan or griddle over medium-high heat. Cook until bubbles start to appear, then flip and cook the second side.
3. Sauce: Combine blueberries, sugar, water, cornstarch and cinnamon in a large saucepan. Cook over medium heat, stirring, until sugar is dissolved; continue cooking for a few minutes until mixture is slightly thickened. Keep sauce warm while preparing pancakes.
4. To serve, spoon about 2 tbsp blueberry sauce on one half of each pancake. Fold pancakes over blueberry mixture.
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