Super Fluffy Blueberry and Cottage Cheese Pancakes
-
- Prep
- 15 MIN
-
- Total
- 30 MIN
-
- Serving
- 4
Ingredients
- 2 egg yolks
- 4 egg whites
- 250 ml (1 cup) Scotsburn cottage cheese
- 60 ml (1/4 cup) sugar
- 5 ml (1 tsp) lemon zest
- 250 ml (1 cup) Scotsburn 2% milk
- 500 ml (2 cups) flour
- 10 ml (2 tsp) baking powder
- 1 ml (1/4 tsp) baking soda
- A pinch of salt
- 5 ml (1 tsp) vanilla extract
- 310 ml (1 1/4 cup) fresh blueberries
- Scotsburn butter
Directions
- Mix egg yolks with cottage cheese, sugar, lemon zest, vanilla extract and milk in a blender until smooth.
- In another large bowl, sift together the flour, baking powder, baking soda and salt.
- Add the liquid mixture to the dry ingredients and mix.
- In a separate bowl, whisk egg whites until stiff peaks form.
- Using a spatula, gently fold the whites into the batter until mixture is well blended.
- Add blueberries and gently fold in.
- Heat a large non-stick skillet over medium heat. Pour batter with heaping tablespoons to form small round pancakes.
- Cook until golden brown, about 1 1/2 minutes per side. Serve hot.
- Drizzle with maple syrup to serve.
Products in this recipe
Milk
Always fresh, always delicious, and always an excellent source of calcium, protein and vitamin D.
Cottage Cheese
Great in homemade lasagna, fresh fruit salad or with a drizzle of honey, our cottage cheese is high in protein and a must-have for every household.
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