Blueberry Pancakes
From: Christyne, Sherbrooke, Quebec, Canada
Comments: Serve along with maple syrup, maple butter and/or a blueberry sauce.
Servings: 15 to 16 pancakes
IngredientsPreparation
  • 1/2 pound [227 g] cottage cheese
  • 6 egg yolks
  • 1 cup [140 g] flour
  • 2 tablespoons [30 g] sugar
  • Pinch of salt
  • 3 tablespoons [45 mL] milk
  • 3 tablespoons [45 g] melted butter
  • 1 teaspoon [5 mL] vanilla
  • 1 to 1 1/2 cups [250 to 375 mL] fresh or frozen blueberries
  • 6 egg whites
  • 1/4 teaspoon [1 mL] cream of tartar
  • Fat
  • Into a food processor, beat cottage cheese until smooth.
  • Add egg yolks; beat until creamy.
  • Sift together flour, sugar and salt.
  • Mix cottage cheese mixture into flour mixture; mix in milk, melted butter and vanilla.
  • Thoroughly mix together.
  • Delicately fold in blueberries.
  • Beat together egg whites and cream of tartar until stiff.
  • Using a spatula, delicately fold egg whites into cottage cheese/blueberry mixture.
  • Lightly grease a frypan, pour in a little batter and cook for approximately 2 to 3 minutes, until thick and tiny bubbles appear on surface.
  • Flip pancake over and brown on other side.
  • Repeat with remaining batter.
  • Serve at once!