See Also: Blueberry-Cheese Pancakes(recipes)
Blueberry pancakes with cottage cheese(recipes)
Blueberry Pancakes with Blueberry-Spice Syrup(recipes)
Blueberry Pancakes(recipes)
Blueberry and ricotta pancakes(recipes)
Buttermilk Pancakes with Blueberry-Orange Sauce(recipes)
Ricotta Cheese and Blueberry Parfaits(recipes)
Italian baked pancakes with cheese and tomato(recipes)
Potato & Cheese Pancakes With Apple Sauce(recipes)
Strawberry, Cream Cheese and Blueberry Star(recipes)

Blueberry-Cheese Pancakes (recipes)


Blueberry-Cheese Pancakes

Yield: Makes about 10 pancakes



Ingredients:



2cups all-purpose flour

2teaspoons baking powder

1/4teaspoon baking soda

1/4teaspoon salt

2tablespoons sugar

2tablespoons wheat germ

1-1/2cups milk

1cup cottage cheese, pressed through a sieve

1egg, lightly beaten

1/4cup vegetable oil

1cup fresh or frozen blueberries









Preparation:





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.