Cottage Cheese and Blueberry Pancakes

Instructions

1. 1

   Whisk the flour, baking powder, sugar and salt together in a bowl. Rinse the blueberries and pat dry.

2. 2

   In a large mixing bowl, mash the cottage cheese with a fork to break up the larger curds. Whisk in the milk and 15 ml of the oil.

3. 3

   Add the dry ingredients to the cottage cheese mixture and stir just until no dry flour remains. Gently fold in the blueberries. Let the thick, spoonable batter stand for 5 minutes.

4. 4

   Meanwhile, heat a large nonstick skillet over medium-low heat for 2–3 minutes. Lightly coat it with a little of the remaining 15 ml oil, reserving the rest for subsequent batches.

5. 5

   Cook three pancakes at a time, using about 1/3 cup batter for each and gently spreading them to approximately 10 cm across. Cook for 3–4 minutes, until the edges look set and bubbles remain open on the surface. Flip gently with a wide spatula and cook for another 2–3 minutes, until golden and cooked through with no wet batter in the center. Reduce the heat if they brown before the centers cook.

6. 6

   Repeat with the remaining batter, lightly oiling the skillet between batches, to make about 12 pancakes. Serve three pancakes per person.