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Blueberry lemon cottage cheese pancakes

Blueberry Lemon Cottage Cheese Pancakes

Delicious light and fluffy with a little tang pancakes. Similar to a blintz
Prep Time 10 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine American
Servings 4 People
Calories 200 kcal

Equipment

  • 1 non stick skillet
  • 1 Mixing Bowl
  • 1 Whisk

Ingredients
  

  • 1 cup cottage cheese drained (I forgot and used a paper towel to soak up some liquid)
  • 2/3 cup Greek yogurt
  • 2 eggs
  • 1 Tbsp butter melted
  • 5 Tbsp Flour
  • 1 Tbsp Sugar
  • 1 Tbsp lemon juice
  • Lemon zest of one lemon Does not need to be exact
  • pinch salt
  • 1 Cup Blueberries Placed on each pancake not added to batter

Instructions
 

  • Make Blueberry Lemon cottage cheese batter
  • Mix up wet ingredients- yogurt, cottage cheese, eggs, melted butter (not hot).
    In another bowl mix the flour, sugar salt. Add to the wet ingredients.
    Add in lemon zest from one lemon and a squeeze of lemon juice.
  • Cook the pancakes
  • Spray griddle with a little oil. Heat griddle to medium low (these take a little longer to cook)
    Use about a 1/4 cup of batter per pancake. Place 4-6 blueberries on each pancake.
    Let cook about 4-5 min a side or unti the underside is cooked and pancake holds together enough to flip.
    You need to be a little patient with this process in order to keep them intact. You don't want your griddle to hot or too cold. You might have to play with the first one to get the hang of it.
Keyword Blueberrypancakes, Cottage cheese pancakes, pancakes